Con  Volume No: 01 Chapter No: 01  Page i  Table of Contents

BANANA-PEANUT BUTTER COOKIES

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 small ripe banana, mashed (about 1/2 cup)
1/3 cup firmly packed light brown sugar
1/4 cup margarine spread
1/4 cup creamy or chunky-style reduced-fat peanut butter spread
1  large egg
1  teaspoon vanilla extract

Preheat oven to 375 degrees.  Spray baking sheets with vegetable cooking spray.  Combine flour and
baking soda in a small bowl.  In a medium mixing bowl, beat together banana, brown sugar,
margarine spread, and peanut butter spread until light and fluffy, using an electric mixer on medium
speed.  Beat in egg and vanilla.  Gradually beat in flour mixture until a dough forms.  Shape dough into
1-inch balls, placing them 2 inches apart, on baking sheets.  Using the tines of a fork dipped in flour, press
crisscross pattern onto each cookie.  Bake cookies, in batches, until edges are set, about 10 minutes.
Place baking sheets on wire racks and cool for about 5 minutes.  Place
cookies on racks and cool completely.  Makes about 45 cookies.

BANANA BREAD-1 | TROPICAL APPLE SALAD PLATTER-2 
AFTER-SCHOOL STRAWBERRY SHAKE-3 | Lime Cream Dressing-4:
BANANA NUT SMOOTHIE-5  | ORANGE AND BANANA OLE-6
WATERMELON STRAWBERRY SHAKE-7  | BANANA-PEANUT BUTTER COOKIES-8   
TROPICAL FRUIT SMOOTHIE-9  | CHOCOLATE CHIP-BANANA PANCAKES-10