Eggless Banana Refrigerator Cookies

You would never guess these delicious chewy cookies do not contain eggs and many people wish to or must curtail their consumption of eggs. These refrigerator cookies are easy to slice and bake when convenient, and they also freeze very well. Freshly baked, slightly warm cookies are a special treat and make a wonderful lunch or supper dessert. Nothing travels better in a lunch bag or box than the popular chewy type. I found this recipe on My Great Recipes cards. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 25 mins
• Serves: 120
• Yields: 10 dozen cookies

Ingredients

• 1  cup butter or 1  cup margarine
• 2  cups sugar
• 1  teaspoon vanilla extract
• 1  cup  fully ripe banana, mashed
• 3 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt

Directions

1. Cream together butter, sugar and vanilla. Add bananas and beat until well mixed.
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. 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. Wrap rolls. Refrigerate or freeze until firm enough to slice easily.
5. Using a serrated knife, cut into 1/2-inch thick slices. Place 2-inches apart on oiled cookie sheets.
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. Remove cookies to wire racks to cool. Store airtight.
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.