Categories: Cookies

Ingredients

• 2 sticks (1 cup, ⅟₂a pound) softened butter
• 1 and ⅟₂cups powdered (confectioners) sugar (only sift it if there are lumps)
• 1 medium banana
• 1 teaspoon baking powder
• ⅟₄teaspoon salt
• 2 cups flour (pack it down when you measure it)
• 6 oz. package (or 1 cup) semi-sweet mini chocolate chips
• ⅟₂teaspoon lemon extract

Directions

1. Beat the softened butter and the powdered sugar together until they look light and creamy. Add the half teaspoon of lemon extract and mix it in.

2. Peel the banana and break it into chunks. Mix them in until they’re thoroughly mashed and the powdered sugar and butter mixture is smooth again.

3. Sprinkle in the baking powder and salt, and mix them in thoroughly.

4. Add the flour in half-cup increments, mixing after each addition. When the cookie dough is thoroughly mixed, mix in the chocolate chips by hand until they are evenly distributed throughout the dough.

5. Line with your cookie/baking sheets with foil. Use a teaspoon to drop cookie dough 2 inches apart on the cookie sheets, no more than 12 cookies to a sheet.

6. Bake the cookies at 400 degrees F. for 8 to 10 minutes, or until the tops are golden brown. (**Deb’s note: 400 degrees was way too hot for mine so I decreased the oven temperature to 350 degrees F. and the cookies turned out perfect. I also just baked them for 8 minutes).

7. Remove them from the oven and let the cookies sit on the cookie sheets for 2 minutes. Remove the foil (or parchment paper) and cookies from the sheets, foil/paper and all, to a wire rack to cool completely.

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