Recipe by Tina Grinnell
"Guaranteed to stay moist as long as you don't leave them out."
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1 (3.5 ounce) package
instant banana pudding mix
2 1/2 cups
I normally don't like artificial banana flavoring, but these were delicious!!! Instead of shortening I used 1/3 c butter and 1/3 c oil...and then I used only 2 c flour. I decreased the baking time to 7 mins and they turned out perfectly moist and incredibly yummy!!!
I made these this morning exactly as the recipe specified.
These were....different. Kind of like eating banana bread in cookie form. I think the Sugar Cookie Frosting I used made it a little better.
Refrigerating this dough is not crucial
for making these cookies. This dough was plenty firm enough and I think the refrigeration made them a little more difficult to work with. Make sure you keep an eye on them and not to burn them and you'll have to flatten them with your hand, they don't spread.
I'd make these again, only using a different flavor of pudding mix. I bet
chocolate would be good. I'd like to work with this recipe and see if I can't make it a little less dry. Not sticking it in the fridge would help and possibly
adding half a mashed banana.
With cookie icing it reminded me of cake with banana filling. Family enjoyed them and hubby even asked for them again.
I used cheesecake flavored pudding because I didn't know what else to do with it. They turned out pretty good.
Loved them with vanilla pudding and 2 mashed bananas.
Nice soft cookie with lots of banana flavor. I rolled them into a log and sliced to bake. I might try a little drizzle or frosting on them next time.
You know, this recipe wasn't bad. It definitely has a fake banana taste...but I think with a different flavored pudding it would be fantastic! The cookie itself is nummy...great texture. I would try white chocolate, french vanilla or coconut cream pudding. Also, I used 1/3 cup butter and 1/3 cup shortening and frosted per other reviewers with Sugar Cookie Icing. I will definitely be experimenting with other flavors...oohhh maybe a butterscotch pudding! mmm!
A wonderful cookie! I doubled this recipe. Except I only used only 4 cups of flour (not 5) and rolled the balls in chopped walnuts. They were actually better the day after I made them. Moist and delicious with a hint of banana flavoring. I've already had 5 requests for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Pudding Sugar Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 45
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