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| 1/3 | cup mashed ripe banana |
| 1/3 | cup butter and margarine, softened |
| 2 | oz cream cheese, softened (1/4 cup) |
| 1 | teaspoon vanilla |
| 1 | egg |
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 2 | tablespoons Gold Medal® all-purpose flour |
|
| 3 | cups powdered sugar |
| 1/2 | cup butter or margarine, softened |
| 1/3 | cup Yoplait® Thick & Creamy banana yogurt |
|
| 1 | tablespoon powdered sugar |
| 1. | Heat oven to 375°F. In large bowl, stir banana, 1/3 cup butter, the cream cheese, vanilla and egg until well blended. Add cookie mix and flour; stir until soft dough forms. |
| 2. | With medium cookie scoop or by heaping tablespoonfuls, scoop dough 2 inches apart onto ungreased cookie sheets. |
| 3. | Bake 7 to 9 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. |
| 4. | In large bowl, beat filling ingredients with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until lightly and fluffy. |
| 5. | To make each sandwich cookie, spread about 1 tablespoon filling on bottoms of 16 cookies. Top each with one of the remaining cookies; gently press cookies together. |
| 6. | Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container in refrigerator. |
| Increase flour to 1/4 cup. |
|
| This recipe was awarded honorable mention in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. |
Nutrition Information:
340 ( 130); 14g ( 8g, 1 1/2g); 40mg; 160mg; 50g ( 0g, 38g); 2g 8%; 0%; 0%; 4% 1 ; 2 1/2 ; 0 ; 2 1/2 3
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |