Date Banana Cream Sandwich Cookies - flour

Method

• Place rack in center of the oven.
• preheat oven to 350*.
• line two baking sheets with parchment paper.or spray with non stick spray.
• to prepare the COOKIES:.
• sift flour, baking powder, salt and cinnamon into a medium bowl and set aside.
• in large bowl with electric mixer on medium cream butter, granulated sugar, brown sugar till smooth and well blended.
• Stop and scrape down sides of bowl as needed during mixing.
• breat the bananas into 1" pcs and add the banana and mix until just a few pieces remain.
• the mixture will look curdled.add egg and vanilla and mix till blended -- about 1-2 minutes.
• add the flour mixture just until it is mixed in well and batter looks smooth again -- mix in the dates.
• drop heaping tablespoons of dough onto the prepared baking sheet.spacing them 3" apart.use a small spatula to smooth the tops, spreading them out slightly to about 3/4" thick.
• bake the cookies, one sheet at a time, until tops feel firm and a toothpick inserted near the center comes out clean.about 15 minutes.
• cool on cookie sheet 5 minutes before removing to racks to cool completely.
• turn half of the cookies bottom side up, use a thin metal spatula to spread a rounded tbls of filling over each one -- gently press the flat bottoms of the remaining cookies on top of the filling.
• wrap each cookies in plastic wrap and refrigerate for at least 1 hour -- serve cold.
• the wrapped cookies can be stored in the refrigerator for up to 4 days.