From now through May 16, I will be posting a new cookie recipe every day in celebration of three_weeks_for_dw
, an effort to create new and unique content in Dreamwidth journals and communities to celebrate the first anniversary of open beta. Anyone who like to join in and post new recipes here (that aren't posted outside of Dreamwidth) during these three weeks, please feel free, and please be sure to tag your recipes with the "three weeks for dreamwidth" tag.
For the first cookie recipe, a good way to use up bananas that are too soft to eat out of hand.Gingery Banana Cookies
½ cup butter at room temperature
1 cup (packed) light brown sugar
1 teaspoon vanilla extract
2 eggs, beaten
1 cup mashed banana (2-3 medium bananas)
2 cups all-purpose flour
2 teaspoons baking powder
1½ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
1 cup chopped walnuts (optional)
In a large mixing bowl, combine butter, sugar and vanilla and cream with an electric beater until light and fluffy. Add the eggs and beat just until well incorporated. Fold in the bananas and set aside.
Sift (or whisk) the flour, baking powder, ginger, cinnamon, baking soda and salt together into a separate bowl.
Mix the dry ingredients into the banana mixture in small batches, until completely incorporated. If desired, add the walnuts.
Chill dough 30 minutes to 1 hour.
Preheat oven to 350°F/165°C.
Drop by teaspoonful onto greased or lined cookie sheet. Bake for 8-10 minutes. Cookies are ready when they bounce back when lightly touched.