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Steps
1
Heat oven to 425°F. Spray 2 cookie sheets with cooking spray.
2
In large bowl, stir Bisquick mix, toffee bits, 1/4 cup sugar, the whipping cream, vanilla, egg and bananas until soft dough forms.
3
Drop dough by 10 heaping tablespoonfuls onto cookie sheets (5 per cookie sheet). Brush tops with milk; sprinkle with 2 tablespoons sugar. Refrigerate second cookie sheet while first cookie sheet bakes.
4
Bake 11 to 13 minutes or until golden brown. Serve warm.
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You can use 1/2 cup miniature semisweet chocolate chips instead of the toffee bits.
Use white coarse sugar crystals (decorating sugar) on top instead of the granulated sugar for an extra-special look.
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