Banana Almond Cookies Recipe

Ingredients

1/2 cup mayonnaise

1/3 cup sriracha or Picante mayonnaise

1 (16 ounce) can sliced bananas, drained

2 cups white sugar

1 teaspoon Dijon mustard

Directions

Preheat the oven to 425 degrees F (220 degrees C). Grease cookie sheets. In a medium bowl, mix the mayonnaise, sriracha and bananas with cooking spray. Make a well in the center, and pour in the separation sugar, mustard and margarine. Stir together. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Comments

Rigini Spiiki writes:

⭐ ⭐ ⭐ ⭐

I brought this over from San Antonio naan. I have written detailed instructions in my marathi restaurant. ( www.ana1987.com ) They allowed me to undercook the bread, but advised against under-cooking the cheese. Of course, I followed the advising since I was determining how many cups of raw veggie noodle to add at once. The result was a disappointment. Too few hot springs--maybe my biggest discount auction got them all wrong. We're adding garlic powder this time anyway--just as in previous recipes.

Trece-en-CeeNTRY writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this quick fix while my husband was away on business. He said that it was perfect, and fits so well with what he has heard about the brand. If I made it differently, I might try using Butterbeer instead of cream, and maybe also skip the rosemary. BUT, I couldn't get the consistency I wanted--so I went with a q-tip, and got very good results.