Eggless Banana Refrigerator Cookies

• 1 cup butter or 1 cup margarine
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup fully ripe banana, mashed
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

1. Cream together butter, sugar and vanilla. Add bananas and beat until well mixed.
2. Sift together flour, baking powder and salt. Add a little of the banana mixture at a time, beating well after each addition. Dough will be sticky.
3. Divide dough into 4 parts. Put 1 part on each of 4 sheets of waxed paper. Dampen hands and shape dough into long rolls, 1-inch in diameter.
4. Wrap rolls. Refrigerate or freeze until firm enough to slice easily.
5. Using a serrated knife, cut into 1/2-inch thick slices. Place 2-inches apart on oiled cookie sheets.
6. Bake at 375 about 10 minutes or until edges begin to brown. Lift edge of a cookie to be sure they are not getting too brown.
7. Remove cookies to wire racks to cool. Store airtight.
8. Tips: Oiled cookie sheets are required for these cookies. Brown speckled bananas are ideal for this recipe for they mash nicely and have excellent flavor. Properly wrapped rolls of ready-to-slice dough can remain in the refrigerator up to 10 days.

butter, sugar, vanilla, fully ripe banana, flour, baking powder, salt

Taken from www.food.com/recipe/eggless-banana-refrigerator-cookies-404977 (may not work)