Yield: 48 servings
|¾ cup||Margarine, softened|
|½ cup||Brown sugar, packed|
|1½ teaspoon||Ground cinnamon|
|1½ teaspoon||Ground ginger|
|1 teaspoon||Ground cardamom|
|½ teaspoon||Ground cloves|
|2 mediums||Extra-ripe, DOLE Bananas,|
|¾ cup||Sifted powdered sugar|
|1 \N||Juice from DOLE Lemon (1T)|
|2 \N||Eggs, beaten|
|1¾ cup||All-purpose flour|
|½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|¾ cup||DOLE Chopped Almonds|
|½ cup||Mixed candied fruit, finely chopped|
|2 cups||Quick oats, uncooked|
|1 drop||Almond extract|
Beat margarine, brown sugar and honey in large bowl. Beat in cinnamon, ginger, cardamom and cloves.
Mash bananas with fork in small bowl; use 1 cup for recipe. Add 1 cup banana and eggs to margarine mixture; beat until blended.
Combine flour, baking powder, baking soda and salt in small bowl.
Stir in almonds and candied fruit. Add to margarine mixture. Stir until well blended. Stir in oats.
Drop by heaping teaspoonfuls, 2" apart, onto greased cookie sheets.
Bake in 400'F. oven 8 minutes. Cool completely on wire racks. Spread with Lemon Glaze or dust with powdered sugar. When glaze has set, store cookies in airtight container.
Makes 4 dozen cookies.
LEMON GLAZE: Combine all ingredients until blended.
Submitted By MICHAEL ORCHEKOWSKI On 10-10-94