Raisin Crunchies
INGREDIENTS:
1/2 c Butter (or marg.); softened 2 ts Baking powder
1 c Sugar 1/2 ts Salt
1/2 ts Vanilla extract 2 lg Bananas, ripe; mashed
2 c Flour, cake 1/2 c Pecans; finely chopped
1/2 c Butter (or marg.); softened 2 ts Baking powder
1 c Sugar 1/2 ts Salt
1/2 ts Vanilla extract 2 lg Bananas, ripe; mashed
2 c Flour, cake 1/2 c Pecans; finely chopped
Cream butter and sugar until light and fluffy; add vanilla. Sift flour, baking powder, and salt. Combine mashed bananas and pecans.
Add dry ingredients and banana mixture alternately to creamed mixture. Stir until well blended. Drop by teaspoonfuls, 2 inches apart onto greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes. Cool. SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman. Submitted
Add dry ingredients and banana mixture alternately to creamed mixture. Stir until well blended. Drop by teaspoonfuls, 2 inches apart onto greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes. Cool. SOURCE: Southern Living Magazine, May 1974. Typos by Nancy Coleman. Submitted