Banana Cookies
Pastelitas de PlátanoSoft cookies are among my favorite treats to have with afternoon coffee or tea, and bananas go into sweet and savory foods in Mexico, including cookies like these. In Mexico, the late afternoon break for refreshment is called marienda, a perfect time for these cinnamon-sugar-coated cookies.
Ingredients
Makes about 24 cookies
- ⅓ cup butter at room temperature
- ½ cup sugar
- 1 ripe banana peeled and mashed
- ½ teaspoon pure vanilla extract
- 1 large egg lightly beaten
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar mixed with ½ teaspoon cinnamon for topping
Instructions
- Preheat the oven to 400°.
- In a large bowl with an electric beater or mixer, beat the butter and sugar together until fluffy, 1 to 2 minutes.
- Blend in the mashed banana and vanilla.
- Beat in the egg.
- In a small bowl, thoroughly mix the flour, baking powder, soda, and salt; then stir into the banana mixture.
- Drop by teaspoons onto ungreased cookie sheets, about 1 inch apart.
- Bake about 12 minutes or until lightly browned.
- (Rotate the cookie sheets on the oven racks midway through for even baking.
- ) When done, leave the cookies on the sheets and sprinkle lightly with the cinnamon-sugar while hot.
- Cool on racks.
Notes / Tips / Wine Advice:
Store, covered, at room temperature, up to 3 days or freeze in sealed plastic freezer bags 3 to 4 weeks.
