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Banana Cream Cookies

Skip all the fuss of banana cream pie by making these crisp shortbread cookies and topping them with whipped cream, banana chips and melted chocolate.

  • Yields: 24 cookies
  • Preparation: 40 minutes

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 1/3 cup (75mL) icing sugar
  • 2 cups (500mL) all purpose flour
  • 3/4 tsp (4mL) baking powder
  • 1/2 tsp (2mL) salt
  • 2 bananas, medium size and thinly sliced diagonally
  • 1/2 cup (125mL) banana chips, coarsely crushed
  • 2 oz (60mL) bittersweet chocolate, melted
  • GAY LEA - Regular Whipped Cream

Instructions

  1. Using electric beaters, beat butter with sugar until light and fluffy. In separate bowl, combine flour, baking powder and salt; using wooden spoon, stir gradually into butter mixture.
  2. Transfer dough to lightly floured work surface. Shape into 7-inch (18 cm) log. Cover with plastic wrap; refrigerate for about 2 hours or until firm (or freeze for up to 2 months, then thaw in refrigerator before baking).
  3. Preheat oven to 350ºF (180ºC). Cut log into 24 slices, about 1/4-inch (5 mm) thick. Place on 2 parchment paper–lined baking sheets, about 2 inches (5 cm) apart.
  4. Bake, in batches, in centre of oven for 12 to 15 minutes or until bottoms are lightly golden. Let cool in pans on racks for 5 minutes. Transfer directly to racks; let cool completely.
  5. Before serving, top each cookie with slice of banana, whipped cream and banana chips; drizzle with chocolate.
  • Add chopped toasted walnuts to the dough before rolling into logs if desired.

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 1/3 cup (75mL) icing sugar
  • 2 cups (500mL) all purpose flour
  • 3/4 tsp (4mL) baking powder
  • 1/2 tsp (2mL) salt
  • 2 bananas, medium size and thinly sliced diagonally
  • 1/2 cup (125mL) banana chips, coarsely crushed
  • 2 oz (60mL) bittersweet chocolate, melted
  • GAY LEA - Regular Whipped Cream