Banana-Cornmeal Cookies
A Betty Crocker betty-crocker-cookies recipe for Banana-Cornmeal Cookies.
Ingredients
- 1 cup packed brown sugar
- 0.5 cup granulated sugar
- 0.5 cup butter or margarine, softened
- 0.5 cup mashed very ripe banana, 1 medium
- 1 egg
- 2 0.5 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.3 cup granulated sugar
- 0.5 tsp ground cinnamon
Instructions
- 1
Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup granulated sugar, the butter, banana and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is too soft to shape, cover and refrigerate about 2 hours or until firm.) Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on cookie sheet. Flatten slightly in crisscross pattern with fork dipped into cinnamon-sugar mixture. Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheet to wire rack. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "48 Cookies" Page 9 Protein; 15g Carbohydrate; 4mg Cholesterol; 58mg Sodium 1/2 Other Carbohydrates Add an extra crunch to these cookies by rolling the dough balls in cornmeal before placing on the cookie sheet. Make It Your Way Create a great lunch box treat! Make Banana-Cornmeal Sandwich Cookies by putting cookies together in pairs with about 1 tablespoon marshmallow cream each.