November 23, 2010

banana snickerdoodles

thanksgiving is just around the corner, i couldn't be more excited. this year i'm cooking my family's entire feast, which includes: turkey, garlic roasted mashed potatoes, cheesy spinach artichoke dip, cheesy corn with bacon, gravy, stuffing, cranberry sauce, tuna macaroni salad, BBQ meatballs, deviled eggs, seasoned green beans and asparagus, pigs in a blanket, candied yams, green bean casserole, and banana snickerdoodles! i am so glad that i found noble pig's recipe. they turned out better than i had expected! i am saving a box for my family, and mailing another to a friend in louisiana. she can't make it home for thanksgiving this year, so i thought it'd be the right thing to do. happy thanksgiving!

3 cups all-purpose flour
1 Tablespoon cream of tartar
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup shortening
1-1/2 cups granulated sugar, plus more for dipping
2 eggs
1 ripe banana
Ground cinnamon

In a medium bowl, sift flour, cream of tartar, baking soda and salt.  Set aside.

In a large bowl cream shortening and sugar; about 2 minutes.  Add eggs and banana, mix well.  Add flour mixture and mix until blended.

Once the dough is mixed it will be very wet.  Use a Tablespoon sized scoop to drop balls into cinnamon-sugar. (I used about 1/2 cup sugar and 1 teaspoon cinnamon).  The dough becomes very easy to work with once dipped in the cinnamon-sugar mixture.  Roll into balls and bake on parchment or a silicone baki
ng sheet at 400 degrees for 9 minutes.