Eggless Banana Refrigerator Cookies - cooking recipe

Ingredients

1 cup butter or 1 cup margarine
2 cups sugar
1 teaspoon vanilla extract
1 cup fully ripe banana, mashed
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Preparation

Cream together butter, sugar and vanilla. Add bananas and beat until well mixed.
Sift together flour, baking powder and salt. Add a little of the banana mixture at a time, beating well after each addition. Dough will be sticky.
Divide dough into 4 parts. Put 1 part on each of 4 sheets of waxed paper. Dampen hands and shape dough into long rolls, 1-inch in diameter.
Wrap rolls. Refrigerate or freeze until firm enough to slice easily.
Using a serrated knife, cut into 1/2-inch thick slices. Place 2-inches apart on oiled cookie sheets.
Bake at 375 about 10 minutes or until edges begin to brown. Lift edge of a cookie to be sure they are not getting too brown.
Remove cookies to wire racks to cool. Store airtight.
Tips: Oiled cookie sheets are required for these cookies. Brown speckled bananas are ideal for this recipe for they mash nicely and have excellent flavor. Properly wrapped rolls of ready-to-slice dough can remain in the refrigerator up to 10 days.