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Banana Bread Cookies

Reviewed: Apr. 26, 2008
These cookies were excellent. Very moist and cakelike - exactly as picture shows, so no surprise. Only changes were to use all butter because I prefer to use butter in baking. Also half white, half brown sugar becuase I only had enough for 1/2 cup of white. Used 2 bananas - perfect amount of banana taste. I found that not greasing the cookie sheets (although the recipe calls for it) resulted in puffier cookies that didn't spread with less burnt edges. Also I refigerated dough and cookie sheets as I do with all cookies in between batches and only baked for 8-9 minutes. No icing even needed, just simple dusting of powdered sugar was perfect. Overall, great recipe and will make again!
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