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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 40 |
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An unusual but tasty cookie with a touch of the South. From an old newspaper clipping. Ingredients:
1 1/2 cups cornmeal |
1 1/3 cups flour |
1 cup sugar |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
3/4 cup shortening (not spread or tub product) or 3/4 cup lard (not spread or tub product) or 3/4 cup butter (not spread or tub product) |
1 egg |
1 cup banana, mashed (about 3 medium) |
1/2 cup chopped nuts (your choice) |
Directions:
1. Preheat oven to 400F and lightly grease a baking sheet.
2. Mix dry ingredients in a large bowl.
3. Cut in shortening with a pastry blender.
4. In a separate bowl, beat egg; stir in bananas.
5. Blend into flour mixture; stir in nuts.
6. Drop by rounded tablespoons 2 inches apart on prepared baking sheet.
7. Bake for 10 to 15 minutes or until golden brown.
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