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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These are so easy and so good! Like banana bread in a cookie size! Even better when they're frosted (mmmm...buttercream :). Can roll them and cut them out, or just roll into small balls and squish with the bottom of a glass. I've used the Betty Crocker and Mrs. White's muffin mixes with equal success. Have yet to try with Jiffy mix though since it's always out. Ingredients:
1 (6 1/2 ounce) package banana nut muffin mix |
3/4 cup flour |
1/4 cup brown sugar, packed |
1/2 cup butter or 1/2 cup margarine, melted and cooled slightly |
1 -2 tablespoon milk (optional) |
Directions:
1. Stir together muffin mix, flour, and brown sugar.
2. Add cooled butter.
3. Stir just until soft dough forms (add milk if necessary here).
4. Stick in the fridge/freezer if too sticky to work with for a while.
5. Turn dough onto lightly floured surface.
6. Roll to 1/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass.
7. Place 2 in apart on cookie sheets.
8. Bake at 350 F for 9-10 min or till cookies begin to brown.
9. Cool on wire rack.
10. Frost when cool if desired!
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