Eggless Banana Refrigerator Cookies

1. 1

   Cream together butter, sugar and vanilla. Add bananas and beat until well mixed.

2. 2

   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.

3. 3

   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.

4. 4

   Wrap rolls. Refrigerate or freeze until firm enough to slice easily.

5. 5

   Using a serrated knife, cut into 1/2-inch thick slices. Place 2-inches apart on oiled cookie sheets.

6. 6

   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.

7. 7

   Remove cookies to wire racks to cool. Store airtight.

8. 8

   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.

* Per serving · 4 servings · Values may vary.