We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Thursday, April 8, 2010

Cookie Recipe #96 - Banana Gingerbread Triangles

This recipe starts with a cake mix and ends with a spicy, moist, citrusy bar cookie. It's a good way to use up that overripe banana sitting on the counter, but you also need a firm one out of the bunch you just bought at the store.

Ingredients: 1 extra-ripe, medium banana, peeled, 1 package (14.5 ounce) gingerbread cake mix, 1/2 cup lukewarm water, 1 egg, 1 firm small banana, peeled and chopped (1/2 cup), 1/2 cup raisins, 1/2 cup slivered almonds, 1 1/2 cups powdered sugar, juice from 1 lemon.

Preheat oven to 350 degrees. Grease a 13x9 inch baking pan; set aside. Place medium banana in blender and process until pureed; use 1/2 cup for recipe. In large bowl, combine gingerbread mix, water, 1/2 cup pureed banana and egg; beat well. Stir in chopped banana, raisins and almonds. (Raisins and almonds are optional).

Spread batter in prepared baking pan; place in the preheated 350 degree oven and bake 20-25 minutes or until toothpick inserted in center comes out clean.

While bars are cooling prepare glaze as follows: Mix powdered sugar and lemon juice in medium bowl to make a thin glaze (may add more lemon juice to make thinner). Spread glaze over warm gingerbread bars. After completely cooling, cut into triangles or other desired shape and sprinkle with powdered sugar, if desired.

Makes 32 bars.

"Treasury of Holiday Cookies" published by Publications Internationa, LTD, Lincolnwood, IL, in 1994.

Cookies Rule!!!

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