Banana-Butter Pecan Cookies
Yield
3 dozenPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ⅔ | cup |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| ¼ | cup |
molasses
|
|
| 1 | cup |
bananas
mashed |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 158 | ml |
sugar
granulated |
|
| 1 | each |
eggs
|
|
| 59 | ml |
molasses
|
|
| 237 | ml |
bananas
mashed |
|
| 591 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 237 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃); grease cookie sheets.
In a large bowl with an electric mixer on medium speed, beat the butter until fluffy.
Gradually add the sugar; beat until light and fluffy.
Beat in the egg, molasses and banana.
In a medium bowl, combine the flour, baking soda and cinnamon.
Gradually add the flour mixture to the butter mixture; beat until thoroughly blended.
Stir in the chopped nuts.
Drop the dough by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 12 to 15 minutes, or until the center of the cookies spring back when lightly touched.
Remove to wire racks to cool completely.
