GRANDMA'S COOKIES INGREDIENTS RECIPES

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GRANDMA'S BANANA COOKIES | ALLRECIPES



Grandma's Banana Cookies | Allrecipes image

These cookies were voted an all-time favorite in our family. They can be made any time of the year-bring them to parties, keep them for your family, save one for yourself, save 10 for yourself, whatever you want! I promise everyone will love this delicious balance of sweet but not too sweet. Eat hot, eat cold, eat these whenever. They can be stored in the freezer or in a container.

Provided by mmich

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 40 cookies

Number Of Ingredients 15

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup mashed ripe banana
½ cup sour cream
1 teaspoon vanilla extract
1 cup margarine
1 cup white sugar
2 large eggs
1 teaspoon baking soda
1 cup chopped walnuts
½ cup unsalted butter
1 cup brown sugar
¼ cup milk, or more as needed
2?½ cups powdered sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
  • Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
  • Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
  • Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
  • While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
  • Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
  • Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
  • Spread frosting on cooled cookies.

Nutrition Facts : Calories 192.6 calories, CarbohydrateContent 29.4 g, CholesterolContent 16.8 mg, FatContent 7.8 g, FiberContent 0.5 g, ProteinContent 1.9 g, SaturatedFatContent 2.7 g, SodiumContent 165 mg

GRANDMA'S GINGERSNAP COOKIES RECIPE | ALLRECIPES



Grandma's Gingersnap Cookies Recipe | Allrecipes image

This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.

Provided by Marie Ayers

Categories     Desserts    Cookies    Gingersnap Recipes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 5 dozen

Number Of Ingredients 10

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup shortening
1 cup white sugar
1 egg
¼ cup dark molasses
? cup cinnamon sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  • Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  • Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.

Nutrition Facts : Calories 121.2 calories, CarbohydrateContent 17.5 g, CholesterolContent 6.2 mg, FatContent 5.4 g, FiberContent 0.3 g, ProteinContent 1.1 g, SaturatedFatContent 1.4 g, SodiumContent 126.3 mg, SugarContent 8.2 g

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