I've made these cookies three times, and I've been asked for the recipe at least five times. If you have these things:
- access to an oven
- 10 tablespoons of margarine
(not to be all brand-loyal, but Earth Balance's "buttery spread" works very well and Veganomicon swears by that stuff in general.)
- 1/2 a cup of sugar
- 1 1/2 cups of flour
- 1/2 of a banana
(best if the banana is kind of on its way out)
- 1 tablespoon of vanilla
- 1 tablespoon of brandy
(the vanilla and the brandy are flexible; the original recipe that I based this on used almond extract instead of brandy, but I didn't feel like going to Whole Foods and Amy had some brandy leftover from the sangria she made)
- 1/2 a teaspoon of baking soda
- 1/2 a teaspoon of salt
- a tablespoon each of cinnamon and sugar, mixed together in a bowl
here is what I need you to do:
- Preheat your oven to 350 degrees farenheit.
- Cream together the margarine and the sugar. (It's easier if the margarine is already room temperature, but I've never bothered waiting.)
- Mix in the vanilla and the brandy (or whatever liquid flavoring you've decided to use).
- Mix in all of the dry ingredients except for the cinnamon-and-sugar.
- Mash up the banana and mix that in (it's pretending to be an egg, so try not to leave any chunks).
- Roll the dough into little balls, and roll them in the cinnamon-and-sugar.
- Place them onto an ungreased cookie sheet.
- Bake those sheets for 10-12 minutes.
Thank you. The world is a better place now.