Servings: Makes 4 dozen cookies
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