Banana Nut Cookies
2/3 cup mashed very ripe banana (1 large banana should do it)
1 cup melted butter (2 sticks)
1 1/3 cup white granulated sugar
1 egg, beaten
2 ½ teaspoons baking soda
¾ teaspoon salt
¼ teaspoon cinnamon
2 ¾ cups flour
1 cup chopped walnuts
some extra cinnamon and sugar for rolling cookies
In a small bowl, mash the banana until it’s smooth. Set aside.
In a large microwave-safe bowl, melt the two sticks of butter. Stir in the white sugar, beaten egg, baking soda, salt, and cinnamon. Add the mashed banana and mix thoroughly. Stir in the flour. Then add the nuts.
Refrigerate the dough for at least four hours.
Once the dough has had a chance to chill, preheat the oven to 350 degrees and grease your cookie sheets.
In a small bowl (the smaller the better), mix four parts white sugar to one part cinnamon. The ratio does not need to be exact. Just try for a nice mix of sugar and cinnamon as shown in the photo to the right. Of course, if you want more cinnamon flavor in your cookies, just lower the ratio.
Roll the dough into small balls (Use a small scooper or a tablespoon for measuring). Then roll the dough in the cinnamon-sugar mixture. The dough needs to be cold, or it gets too sticky to roll. If this happens, put it back in the refrigerator for a bit.
Place the sugar-coated balls on the greased cookie sheet. Press down on them slightly. Bake at 350 degrees for 10 minutes. Cookies should be golden brown on the edge and lighter colored in the middle.
Allow cookies to cool for 2-3 minutes before transferring to a cooling rack. Your home will smell like freshly baked banana bread!
Yields about 6 dozen cookies.