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Going Bananas

 Going Bananas
—Sharon Skildum, Maple Grove, Minnesota
27 ServingsPrep: 30 min. Bake 10 min.


  • 1 cup butter, softened
  • 1-1/4 cups sugar
  • 3 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ICING:
  • 2 cups confectioners' sugar
  • 1 tablespoon meringue powder
  • 1/4 cup warm water
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • Yellow and brown paste food coloring


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • extracts. Combine the flour, baking powder and salt; gradually add
  • to creamed mixture. Cover and refrigerate for 1 hour or until easy
  • to handle.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness.
  • Cut with a floured 4-in. x 1-in. banana- or crescent-shaped cookie
  • cutter. Place 1 in. apart on lightly greased baking sheets. Bake at
  • 375° for 8-10 minutes or until lightly browned. Remove to wire

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Going Bananas (continued)

Directions (continued)

  • racks to cool.
  • For icing, sift confectioners' sugar and meringue powder into a small
  • bowl. Add water and extract; beat on low speed until blended. Beat
  • on high for 4-5 minutes or until stiff peaks form.
  • Tint 3 tablespoons icing brown. Keep unused icing covered at all
  • times with a damp cloth. Place brown icing in a pastry bag. Using a
  • #3 round pastry tip, pipe the outline and stems of the banana.
  • Tint remaining icing with yellow food coloring. Add water, a few
  • drops at a time, until mixture is thin enough to flow smoothly. Fill
  • in the center space of each cookie, allowing the icing to spread to
  • the outline. Let dry overnight. Store in airtight containers. Yield:
  • about 3 dozen.