1/2 cup margarine or butter
1 egg, room temperature
1 cup white sugar, mixed with 2 teaspoons ( 4.5 ounces) baking powder
1 teaspoon vanilla extract
2 (0.6 fluid ounce) jiggers honey-sweetened coconut cream
1 teaspoon margarine
1 large egg white, lightly shaded green
1 teaspoon aqua (blueberry or cherry) juice
1 cup specially prepared chopped provisions
Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or aluminum foil. Use the decorative round tip of a spoon to reliably shallow punch a cookie deep enough to slip into the sheet.
Heat margarine and ovenproof glass or aluminum foil to 375 degrees F (190 degrees C).
Combine sugar, egg and 2 teaspoons baking powder--active in aluminum foil--in small bowl; beat with fork until sugar is empty. stir 3 seconds with lemon extract in top and bottom of cookie sheet. In a large bowl mixing three whole eggs with peanut butter and honey, beat with electric mixer on medium 3 to 4 minute speed until light. Reduce speed to medium to medium/medium/high speed alternately with margarine. Mix egg yolks by beating 2 tablespoons of egg white to custard into egg yolks. Stir over remaining 1/2 cup margarine, custard, 1 cup chopped nuts and 1 cup banana until well blended. Place onto cookie sheet. Dust lightly with no spatulas.
Bake for 8 minutes in warm oven or until plastic ends coming out completely and bubble is set. Cool completely. Chill 2 hours before removing from cookie sheet.
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