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Banana nut shortbread cookies
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| Makes 32 | |
| 1 cup | butter, softened |
| 1/4 cup | mashed ripe banana, (1/2 medium banana) |
| 1 tsp | vanilla |
| 2 1/4 cups | whole wheat flour |
| 3/4 cup | packed brown sugar |
| 1 tsp | ground cinnamon |
| 1/4 tsp | nutmeg, (1/8 tsp for less nutmeg taste) |
| 2/3 cup | finely chopped toasted walnuts |
Beat butter, banana, and vanilla in a mixing bowl with an electric mixer until smooth. Cover and chill in the refrigerator for 1 to 2 hours or freeze about 20 minutes until firm.
Preheat the oven to 300F. Combine flour, sugar, cinnamon and nutmeg ni a large bowl. Cut in butter mixture using a pastry blender until mixture resembles fine crumbs and starts to cling together. Add chopped nuts. Knead dough until smooth; form dough into a ball. Divide dough in half.
Roll each dough portion into an 8 inch x 6 inch (20cmx15cm) rectangle on a lightly floured surface. Cut each rectangle into sixteen 2 x 1 1/2-inch rectangles. Place rectangles 1 inch apart on ungreased cookie sheets.
Bake in preheated oven about 30 minutes or just until bottoms begin to brown. Transfer cookies to wire racks and let cool.
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