Rating: 4 stars
35 Ratings
  • 5 star values: 16
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

Guaranteed to stay moist as long as you don't leave them out.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
2 hrs 10 mins
total:
2 hrs 35 mins
Servings:
30
Yield:
2 1/2 dozen
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

Nutrition Facts

113 calories; protein 1.5g; carbohydrates 15.5g; fat 5g; cholesterol 12.4mg; sodium 100.7mg. Full Nutrition
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