yields 30 cookies
2 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 bananas, mashed (about 1 1/3 cups)
1/2 pound bacon, cooked crisp, chopped
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, sift together the flour, baking
powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.
In a medium mixing bowl, use a hand mixer to cream
together the butter and 1 cup of the sugar. Beat in the eggs, one at a
time, until they are fully incorporated. Beat in the vanilla. Add the
butter mixture to the flour mixture, then stir in the mashed bananas,
beating well after each addition. Fold in the bacon.
Stir together the remaining 1/4 cup sugar and the remaining cinnamon.
Drop the dough by heaping tablespoons onto the prepared
baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar
and bake for 10 to 12 minutes, until slightly browned. Allow the cookies
to cool completely before storing in an airtight container. Cookies
will keep for 5 to 7 days.
bacon recipe source: The Whole Hog Cookbook: Chops, Loin, Shoulder, Bacon, and All That Good Stuff, by Libbie Summers (Rizzoli International Publications, Inc., 2011)