Bacon Banana Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Yields 30 cookies
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 1/4 cups sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 teaspoon baking soda
- 2 1/2 cups sifted all-purpose flour
- Carbohydrate 18 g(6%)
- Cholesterol 26 mg(9%)
- Fat 7 g(10%)
- Fiber 1 g(2%)
- Protein 3 g(5%)
- Saturated Fat 3 g(15%)
- Sodium 102 mg(4%)
- Calories 140
Preparation Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon. Stir together the remaining 1/4 cup sugar and the remaining cinnamon. Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days. Rock-hard bananas? Ripen them quickly for Bacon Banana Cookies by placing the peeled fruit on a parchment-lined baking sheet and cooking them in a 400°F oven for 10 minutes until they are soft. Next time you make banana bread, try stirring 4 slices cooked and chopped bacon into the batter. From The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff by Libbie Summers. © Libbie Summers; photographs © Chia Chong. Published by Rizzoli International Publications, Inc.
Preparation Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon. Stir together the remaining 1/4 cup sugar and the remaining cinnamon. Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days. Rock-hard bananas? Ripen them quickly for Bacon Banana Cookies by placing the peeled fruit on a parchment-lined baking sheet and cooking them in a 400°F oven for 10 minutes until they are soft. Next time you make banana bread, try stirring 4 slices cooked and chopped bacon into the batter. From The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff by Libbie Summers. © Libbie Summers; photographs © Chia Chong. Published by Rizzoli International Publications, Inc.
