This is an experimental variation of the Simply Vanilla Crispy Cookies, and they turned out to be very nice, indeed. Light tasting, not too sweet, great with afternoon tea, coffee, or tropical drinks.
1 cup shortening
1 cup sugar
1 large banana or 2 small bananas, mashed
1 tbsp honey
1 tsp vanilla extract
2 cups self-rising flour
Preheat oven to 350 degrees. Cream together shortening and sugar. Add banana, egg, vanilla extract, and honey. Mix well. Add self-rising flour, and blend well. Drop by teaspoons into ungreased cookie sheet, about an inch apart. Bake for 15 minutes on 350 degrees. Makes 3 dozen.
My big oven is out of commission at this time, since the door is stuck, but hey, it’s very old gas range, and the stovetop works great, so when baking I use a little countertop Euro-pro. If you must make do like this, then bake for 20 minutes, as these little ovens tend not to hold their heat all that well. Get used to the smells that are coming from your kitchen, and don’t expect these to last in your house for any more than maybe four hours, or even forty minutes, depending on how many sweet tooths are going to be nomming on them. Good luck with your summer desserts!