1–1/2 cups sugar
1 cup (1/2 pound) softened unsalted butter
2 bananas, mashed
2 teaspoons Rain’s Choice pure Vanilla Extract (preferably Tahitian)
3–1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt (don’t use if using salted butter)
2 teaspoons cream of tartar
1 cup chopped macadamia nuts
3/4 cup Rain’s Choice Vanilla Sugar mixed with 1/2 teaspoon nutmeg
Cream together sugar and butter. Add eggs and mix well. Stir in bananas. Add pure vanilla extract.
Combine flour, soda, salt and cream of tartar; stir to blend. Add to creamed mixture, stirring until dry ingredients are moistened. Mix in nuts. Refrigerate until chilled.
Preheat oven to 350 degrees. Line a cookie sheet with bakers’ parchment.
To keep dough chilled and more manageable to work with, sit the bowl of dough in a larger bowl of ice water. Form dough into tablespoon-size balls and drop into the vanilla sugar/nutmeg mixture, turning carefully to coat evenly. Place dough-balls about 3 inches apart on cookie sheets and flatten slightly with the bottom of a glass that has been dipped in the vanilla sugar mixture. Bake about 8 minutes, or until edges start to brown. Cool on baking sheet before removing to a rack.