A few weeks ago I was on twitter and noticed Dawn posted her recipe for Banana Shortbread. Are you joking? I have been looking for a recipe for that for weeks, but with no luck. I was so pumped I could hardley contain myself. But then I read the recipe. Shoot, I don’t have any oats — Back to the drawing board. I let the recipe sit in my head for a couple weeks. I thought about it everyday. I knew I had to make them or else they would never get out of my head. I looked for a new recipe that didn’t have oats; you would think I would just go buy some oats, but I forget to every time I went to the store.

These turned out GREAT! Everyone at work ate them and loved them! One lady at work said she loves shortbread so she was surprised to bite into it and find it wasn’t hard. But she continued to say it was a pleasant surprise and she loved them! Shortbread is usually hard and flakey and these aren’t. These have a firm outside, but they are super buttery and not soft, but not firm. They do hold their shape when you pick them up. I contemplated calling them a biscuit. But they aren’t puffy either. And they don’t really look like a cookie because o the shape. So I just stuck with shortbread. I had every intention of drizzling chocolate on them. But I forgot. Try it, drizzle some chocolate on the top, YUM!

Ingredients
1 cup all purpose flour
1 cup whole wheat flour
1/4 teaspoon salt
2 sticks unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup mashed banana, almost a puree
1 tsp cardamom
1 tsp cinnamon

Preheat oven to 350 degrees and spray a tart pan with nonstick spray.

Using a stand (or hand) mixer, beat the butter until creamy. Add the powdered sugar and continue beating until the mixture is fluffy. Add the flours and beat until incorporated. Add the banana, spices and vanilla extract and beat until a sticky dough is formed.

Dump the dough into the tart pan and spread it evenly over the pan and smooth the top.
Place a round cookie cutter, about 2 inches in diameter, in the center of the pan (this will help get the cookies out without compromising their shape).
Cut 16-20 slices (depending on how big you want them), like a pie. You don’t have to cut all the way through, just enough to score the dough. You will cut them all the way through after they bake.

Leave the cookie cutter in while baking, assuming it is metal :)

Bake for 20-25 minutes, or until the top is golden brown and somewhat firm to the touch. Let cool in pan for 10 minutes, then cut where you scored the dough and use a fork to poke the hole sin the top. You don’t have to poke the holes, I just thought it made them look fun, like the shortbread you can buy at the store. Don’t remove the cookies from the pan yet.

Let the cut cookies cool in the pan for 30 minutes-1 hour. Eat with a cup of coffee, perfection!