3/4 cup butter softened
3/4 cup firmly packed brown sugar
2 medium (1 cup) ripe/just past ripe bananas, mashed
1 egg
2 teaspoons freshly grated orange zest (omitted)
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting
2 tablespoons butter
3 tablespoons firmly packed brown sugar
2 tablespoons half & half or milk
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
Grated orange zest, if desired
Heat oven to 350°F. Combine 3/4 cup butter and 3/4 cup brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, egg, orange zest 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 half & half. 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; cool slightly.
Frost cooled cookies. Garnish with grated orange zest, if desired. Let stand until frosting is set.
**Mine came out more like mini cakes then cookies - not complainin, just sayin
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