Cookies are a big thing in our house. Mike and our son Adam love them. They each have their favorite cookies that they like to eat. Mike likes to take cookies to work for a snack and Adam likes to eat cookies whenever. And I try to have cookies in the freezer most of the time. When our other kids come home to visit one of the frequent questions asked …”are there cookies in the freezer?”
It is a tradition that is passed down from generation to generation in my family. I can remember going to visit my grandma’s house and she always had cookies for us to munch on. I remember that she always baked chocolate chip cookies that had walnuts in them; which were always a treat, since I love nuts in baked goods and my mom didn’t add nuts to her chocolate chip cookies. And then my mom baked cookies; I can remember coming home from school to a house that was filled with the aroma of freshly baked cookies. That is a smell that you never forget. So you can see why I like to bake cookies.
This past week I was in the mood for baking cookies, but I really wanted to makes something new. So when I noticed the bananas that were sitting on our counter that were getting a little on the ripe side, that gave me the idea of banana cookies. I started a search on the web, which offered a variety of banana cookies. I decided on combining a few of the recipes to come up with the recipe that I am posting today. This recipe produces a nice moist banana cookie. The flavor reminds me of banana bread and the texture reminds me of banana cake. Plus these cookies freeze nicely.
Frosted Banana Cookies
1/2 cup shortening (I used half butter and half shortening)
1/2 cup white sugar
1/2 cup brown sugar
2 ripe banana, mashed (around a cup)
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
Preheat oven to 350 degrees F.
In a large bowl, cream shortening and sugars until well blended. Add eggs, once the eggs are blend into the cream mixture and mashed bananas and mix well. Combine the flour, baking soda, cinnamon, and salt; add to the cream mixture and mix well. Drop by rounded teaspoons onto a greased baking sheet. (Cookies are soft, so you can use another spoon to slide the dough onto the pan). Bake for 10 to 12 minutes until lightly brown. Remove to a wire rack and cool.
Brown sugar Frosting:
2 tablespoons butter
3 tablespoons brown sugar
2 tablespoons milk (can use cream if you prefer)
1 1/2 to 1 3/4 cups confectioners’ sugar
1/8 teaspoon cinnamon
1/2 teaspoon vanilla
In a small saucepan add butter and melt, to the melted butter add the brown sugar and milk. Bring these three ingredients to a boil and boil a minute or two. Take off of stove a cool for a couple of minutes. After cooling add the confectioners’ sugar, cinnamon, and vanilla, beat until smooth. (I don’t add all the confectioners’ sugar at one time, but add it gradually until it is at the right consistency for spreading).
Once the cookies are cooled frost with frosting and enjoy.