Bananarama Cookies

Source: Jan Taylor

1 1/4 cups firmly packed light brown sugar
3/4 cup creamy peanut butter
1/2 CRISCO Stick or 1/2 cup CRISCO all-vegetable shortening
1 cup mashed banana
3 tablespoons milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 egg
2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups milk or semisweet chocolate chunks
1 cup peanuts or coarsely chopped pecans (optional)

Heat oven to 350 degrees F. Place sheets of foil on countertop for cooling cookies.

Place brown sugar, peanut butter, shortening, banana, milk, vanilla extract and almond extract in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat just until blended.

Combine flour, baking soda and salt. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chunks and nuts, if desired. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.

Bake one baking sheet at a time at 350 degrees F for 11 to 13 minutes or until cookies are light brown around edges. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes 4 dozen.

Enjoy!

Jan