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Banana Flip Cookies Recipe

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This recipe for Banana Flip Cookies, by , is from Moreland Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup mashed ripe banana
1/3 cup butter or margarine, softened
2 ounces cream cheese, softened
1 teaspoon vanilla
1 egg
1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
2 tablespoons Gold Medal® all-purpose flour

Filling:
3 cups powdered sugar
1/2 cup butter or margarine, softened
1/3 cup Yoplait® Thick & Creamy banana yogurt

Directions:
Directions:
Heat oven to 375 degrees F. In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended. Add cookie mix and flour; stir until soft dough forms. With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets. Bake 10 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. In large bowl, beat filling ingredients with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy.
To make each sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies. Top each with one of the remaining cookies; gently press cookies together. Store between sheets of waxed paper in tightly covered container in refrigerator.

Personal Notes:
Personal Notes:
Double Recipe!!

 

 

 

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