Guaranteed to stay moist as long as you don't leave them out.
Ingredients
- shortening: 0.66667 cup
- white sugar: 0.66667 cup
- eggs: 2 piece
- vanilla extract: 1 tsp
- baking powder: 0.5 tsp
- salt: 0.5 tsp
- instant banana pudding mix: 1 pack (3.5 ounce pack)
- ½ cups all-purpose flour: 2 piece
Metric Conversion
Stages of cooking
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In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours.
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Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch.
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Bake 8 to 10 minutes in the preheated oven, or until lightly browned.
