Banana Crescents Recipe
Ingredients
| Almonds | 1/2 Cup (16 tbs), chopped | |
| Sugar | 6 Tablespoon, divided | |
| Margarine | 1/2 Cup (16 tbs), cut into pieces | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| 1 extra-ripe, medium Banana, peeled and cut into chunks | ||
| 2 to 3 ounces semisweet chocolate chips | ||
Directions
Pulverize almonds with 2 tablespoons sugar.
Beat margarine, almonds, remaining 4 tablespoons sugar, flour and salt.
Puree banana; add to almond mixture and mix until well blended.
Roll tablespoonfuls of dough into logs, then shape into crescents.
Place on ungreased cookie sheet.
Bake in 375°F oven 25 minutes or until golden.
Cool on wire rack.
Melt chocolate in microwavable dish at MEDIUM (50% power) 1 1/2 to 2 minutes, stirring once.
Dip ends of cookies in chocolate.
Refrigerate until chocolate is set.
Beat margarine, almonds, remaining 4 tablespoons sugar, flour and salt.
Puree banana; add to almond mixture and mix until well blended.
Roll tablespoonfuls of dough into logs, then shape into crescents.
Place on ungreased cookie sheet.
Bake in 375°F oven 25 minutes or until golden.
Cool on wire rack.
Melt chocolate in microwavable dish at MEDIUM (50% power) 1 1/2 to 2 minutes, stirring once.
Dip ends of cookies in chocolate.
Refrigerate until chocolate is set.
Chef
