My grandma used to make frosted banana cookies and take them to church potlucks.
Check out what my pals over at Group Recipes had to say about this:
If you like banana bread, you will love these cookies – they’re moist, with a great banana flavor, and the cooked brown sugar frosting caps them off perfectly.
I am a huge fan of banana bread so these cookies scored major points with me. Plus, they are frosted!
Ingredients
Cookies:
½ cup Land O Lakes butter, softened
¼ cup solid Crisco shortening
¾ cup Domino brown sugar
1 Eggland’s Best egg
½ teaspoon McCormick vanilla extract
½ teaspoon banana flavoring (can omit and increase vanilla to 1 tsp)
2 large ripe Chiquita bananas, peeled and mashed
1 heaping tablespoon Daisy sour cream
¼ teaspoon Morton salt
1 teaspoon baking soda
2 cups Gold Medal flour
Frosting:
6 tablespoons brown sugar
1/4 cup whole milk or half and half
4 tablespoons butter
powdered sugar
½ teaspoon vanilla extract
Instructions
For cookies, cream together butter, shortening and sugar. Add egg, flavorings, bananas and sour cream; beat well. Add dry ingredients; mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for about 10 minutes, until bottoms are just lightly browned. Cool and frost.
For frosting, combine brown sugar, milk and butter in saucepan; bring to a rolling boil. Remove pan from heat; beat in enough powdered sugar to make frosting spreadable; beat in vanilla. As this frosting cools, it will become difficult to spread. If this happens, reheat it in the microwave for a few seconds, or add a bit more milk to thin it. I like to frost the cookies while the frosting – and the cookies – are still just a bit warm, so that it drapes over the cookie and coats it nicely.
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Quick Tip: These delicious cookies go great with coffee or tea. Tasty!
Thank you to Group Recipes for this awesome recipe.
