Frosted Banana Cookies

in Diana's Recipe Book

Average Rating:  (total ratings: 2)

Servings: Makes 4 dozen cookies

Comments: Use up those overripe bananas in this pleasing drop cookie. The kids will love these frosted cookies. Put a couple in their lunch box for a surprise afternoon treat!

Ingredients: 3/4 cup firmly packed brown sugar 3/4 cup butter 2 medium (2/3 cup) ripe bananas, mashed 1 egg 2 teaspoons grated orange peel 1/2 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Glaze Ingredients: 2 tablespoons butter 3 tablespoons firmly packed brown sugar 3 tablespoons whipping cream* (see note below) 1 cup powdered sugar 1/2 teaspoon vanilla extract

Instructions: Heat oven to 350°F (180°C). Combine 3/4 cup brown sugar and 3/4 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, egg, orange peel and 1/2 teaspoon vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Cool completely. Melt 2 tablespoons butter in 1-quart saucepan over medium heat. Add 3 tablespoons brown sugar and whipping cream. Continue cooking, stirring occasionally, until mixture comes to a boil (1 to 2 minutes). Remove from heat. Add powdered sugar and 1/2 teaspoon vanilla; beat until well mixed (1 to 2 minutes). Frost cooled cookies. *Note: Substitute half-and-half or milk. After beating in powdered sugar, let cool to desired spreading consistency (5 to 10 minutes). Makes: 4 dozen cookies Nutrition Facts (1 cookie) Calories: 80 Fat: 4 g Cholesterol: 15 mg Sodium: 65 mg Carbohydrates: 11 g Dietary Fiber: 0 g Protein: 1 g

Source: Land O' Lakes

Date: November 14, 2003

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