Vanilla Banana Mac-Nut Cookies

Makes about 3 1/2 dozen cookies

Ingredients:

1 1/2 cups granulated sugar
1 cup (1/2 pound) softened unsalted butter
2 eggs
2 bananas, mashed
2 teaspoons pure vanilla extract (preferably Tahitian)
3 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt (don’t use if using salted butter)
2 teaspoons cream of tartar
1 cup chopped macadamia nuts, lightly toasted

3/4 cup vanilla sugar mixed with 1/2 teaspoon nutmeg or 3/4 cup
granulated sugar mixed with 1 tablespoon Rain’s Choice Cinnamon Spice
Sugar

Preparation:

Cream together sugar and butter. Add eggs and mix well. Stir in
bananas. Add pure vanilla extract.

Combine flour, soda, salt and cream of tartar; stir to blend. Add to
creamed mixture, stirring until dry ingredients are moistened. Mix in
nuts. Refrigerate until chilled.

Preheat oven to 350 degrees. Line a cookie sheet with bakers’
parchment.

To keep dough chilled and more manageable to work with, sit the bowl
of dough in a larger bowl of ice water. Form dough into
tablespoon-size balls and drop into the vanilla sugar/nutmeg mixture,
turning carefully to coat evenly. Place dough-balls about 3 inches
apart on cookie sheets and flatten slightly with the bottom of a glass
that has been dipped in the vanilla sugar mixture. Bake about 8
minutes, or until edges start to brown. Cool on baking sheet before
removing to a rack.

Courtesy of Gina Tassone, Vanilla Contessa


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