Banana Sandwich Cookies Food

CHOCOLATE-DIPPED BANANA SANDWICH COOKIES

Steps:

• For the cookies: Sift the flour, granulated sugar, cocoa powder and baking soda together in a medium mixing bowl and set aside. Whisk the butter, milk and egg yolk together in a separate bowl until uniform in color and texture. Add the butter mixture to the flour mixture and stir until it forms a dough. Divide the dough in half and place each half onto a sheet of plastic wrap or parchment paper. Form into two logs about 1 to 1 1/2 inches in diameter. Refrigerate for at least 4 hours to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Remove one dough log at a time from the refrigerator. Slice into 1/4-inch-thick slices and place onto the baking sheets. Bake until firm and set, 8 to 10 minutes. Set aside on a rack to cool. Repeat with the second log.
• For the banana filling: Add the butter and shortening to a small bowl and beat with an electric mixer on medium speed until combined, about 1 1/2 minutes. Reduce the speed to low and add the confectioners' sugar in two batches. Add the extracts and mix until combined; set aside.
• Slice the banana into 3 dozen 1/8-inch-thick slices.
• To assemble the cookies: Place a heaping 1/2 teaspoon filling on each cookie. Place a banana slice on the filling, making sure it does not overlap the edge, and then cover with another cookie and press down gently.
• For the bittersweet ganache: Pour a couple inches of water into the saucepan and heat over medium-low heat to just below a simmer. Put the chocolate and shortening in a metal bowl and place over the hot water to melt, stirring often. If the water starts to steam too much, remove the bowl from the pan to avoid scorching the chocolate. When fully melted, remove from the heat, leaving the bowl of chocolate over the water. Using two forks, dip the sandwich cookies into the melted chocolate, turning gently to coat, and remove to wax paper. Allow to sit at room temperature until the chocolate is completely set, at least 2 hours.
• From Food Network Kitchen

BANANA CREAM SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in banana and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in peanuts. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat confectioners' sugar, peanut butter, butter, vanilla and enough milk to reach spreading consistency. Drop a heaping teaspoon in the center of half of the cookies; press remaining cookies on top to spread frosting., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze plain cookies in freezer containers. To use, thaw in covered containers and prepare as directed.

BANANA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
• Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.

"SAY WHAT?" BANANA SANDWICH

Steps:

• Spread a tablespoon on one side of each slice on bread.
• Peel and cut the bananas into 1/4-inch round slices.
• Lay the slices on two of the slices of bread and then top with the other half.
• ENJOY!

BANANA COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.
• Heat the butter in a small pan on the hob, or in a heatproof bowl in a microwave on high in 30-second bursts, until melted. Tip the butter into a mixing bowl if melted on the hob.
• Stir the sugar into the melted butter with a wooden spoon, then beat in the egg until smooth. Stir in the mashed banana. Sift the flour, bicarbonate of soda, cinnamon and a pinch of salt into the bowl and mix until it forms a soft dough. Add the raisins, chocolate chips or nuts, if using, and stir well until evenly distributed.
• Use a teaspoon to drop small scoops of the mixture onto the prepared trays, spacing them well apart as they'll spread. It should make about 24 cookies. Bake for 10-12 mins until they are light brown on the edges and feel dry to the touch.
• Leave on the tray for a couple of minutes to set, then lift onto a cooling rack to cool completely. Will keep in an airtight container for up to three days.

BANANA-NUT SANDWICH COOKIES

Steps:

• For cookies: In a large bowl, stir together muffin mix, flour and brown sugar.
• Add the melted and slightly cooled butter all at once.
• Using a fork, stir just till a soft dough forms (if necessary, add enough milk to form dough).
• Turn dough out onto a lightly floured surface.
• Pat or lightly roll till 1/8 to 1/4 inch thick.
• Cut out cookies using a cookie cutter.
• Place two inches apart of cookie sheets, lightly coated with nonstick cooking spray.
• Bake in a 350 degree oven for 9 to 10 minutes or till cookies begin to brown.
• Remove cookies to a wire rack to cool.
• For butter cream filling: In a medium bowl, beat powdered sugar, the 1/2 cup softened butter and vanilla with an electric mixer till creamy.
• Spread a scant tablespoon of filling on the bottom of 1 cookie, put together with another cookie, bottom sides together, to make a cookie sandwich.
• Repeat with the remaining cookies and filling.
• Place white or chocolate pieces and shortening in a small microwave-safe bowl and microwave on 50% power (medium) for 1 to 2 minutes or till pieces are melted and smooth.
• Cool slightly (about 5 minutes).
• Transfer to a heavy resealable plastic bag.
• Cut off tip of one corner of bag.
• Pipe melted chocolate onto cookies to resemble laces on footballs, or whatever design you'd like based on what shape you made the cookies.
• Makes 12 (2 1/2 inch) sandwich cookies.

QUICK BANANA ICE CREAM SANDWICHES

Steps:

• Heat oven to 180C/fan 160C/gas 4 and line two large baking sheets with baking parchment. Put the peanut butter, sugar, ¼ tsp fine table salt and chocolate chunks in a bowl and mix well with a wooden spoon. Crack in the egg and mix again until the mixture clumps together and forms a dough.
• Break off chunks of dough (about the size of a cherry tomato) and arrange them, spaced apart, on the sheets. Press the cookies down with the back of a fork to squash them a little. (The cookies can be frozen for up to two months - to cook from frozen, add an extra 1-2 mins to the cooking time.) Bake for about 12 mins until golden around the edges and paler in the centre. Leave to cool on the trays for 5 mins.
• Meanwhile, put the bananas, cream and vanilla in a food processor and blend until they make a thick ice cream. Scoop into balls with an ice cream scoop, and sandwich between the cookies. Serve immediately.