CONTEST COOKES: Fat Banana Cookies

FAT BANANA COOKIES
Adapted by BumbleBeeBoogie

2/3 cup whole almonds
1/2 cup butter
1/2 cup firmly packed dark brown sugar
1/2 cup granulated white sugar
1 large egg plus 1 egg yolk
1/4 teaspoon almond extract
1/2 cup dried apricots, snipped into 1/4-inch dice
1 tablespoon finely minced lemon zest
2 tablespoons whole-wheat flour
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground mace
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 cups mashed very ripe bananas

Preheat the oven at 350 degrees F.

Spread the almonds in a shallow baking pan and toast them in the oven for about 12 minutes until lightly golden brown. When cooled, chop into coarse chunks..

In a large bowl, cream the butter and sugars; add the eggs and almond extract and cream until fluffy. Beat the mashed bananas into the butter/egg mixture. Add the chopped almonds, snipped apricots, and lemon zest.

In another bowl, combine the flours, soda, spices and salt, mixing well. Add to the creamed butter/egg mixture and mix well.

Increase the oven heat to 375 degrees F.

Drop the cookie batter by rounded tablespoons on a non-stick cookie sheet, leaving room for spreading. Flatten the mounds slightly with the back of the spoon. Bake for 15 minutes until they are medium brown. Cool on wire racks. Makes 4 dozen good-size cookies. Store in a tightly covered container.