Banana Flip Cookies
January 11, 2008 09:44 PM EST
views: 56
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rating: 10/10
(18 votes)
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comments: 23
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| 1/3 | cup mashed ripe banana | | 1/3 | cup butter and margarine, softened | | 2 | oz cream cheese, softened (1/4 cup) | | 1 | teaspoon vanilla | | 1 | egg | | 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix | | 2 | tablespoons Gold Medal® all-purpose flour | |
| 3 | cups powdered sugar | | 1/2 | cup butter or margarine, softened | | 1/3 | cup Yoplait® Thick & Creamy banana yogurt | |
| 1 | tablespoon powdered sugar |
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| 1. | Heat oven to 375°F. In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended. Add cookie mix and flour; stir until soft dough forms. | | 2. | With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets. | | 3. | Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. | | 4. | In large bowl, beat filling ingredients with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until lightly and fluffy. | | 5. | To make each sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies. Top each with one of the remaining cookies; gently press cookies together. | | 6. | Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container in refrigerator |
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Comments: 23
Instead, I'll just pretend I'm sitting down with a plateful and and a nice almost sinful cup of hot chocolate! Heck that would include two of the food groups....fruit and chocolate.
we would really like, so
will have to give thme a try.
Thanks for the recipe.