Banana Cookies With Brown Sugar Frosting Recipe 435

Steps:

• - Heat oven to 350°F - Combine 1/2 cup butter and 3/4 cup brown sugar in large bowl - Beat at medium speed, scraping bowl often, until creamy - Add bananas, egg, and 1/2 teaspoon vanilla; continue beating until well mixed (it should be creamy) - 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 milk - 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

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
• Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
• Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
• Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
• Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
• While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
• Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
• Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
• Spread frosting on cooled cookies.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Place bananas, flour, 1/2 cup sugar, butter, walnuts, egg, baking soda, and salt in a bowl. Mix until well combined. Drop 3 tablespoonfuls of dough 2 to 3 inches apart onto baking sheet. Sprinkle 1 tablespoon sugar on top.
• Bake in the preheated oven until golden brown and edges are set, 15 to 20 minutes.

Steps:

• In a small bowl, whisk together honey, brown sugar, and 2 tablespoons water; set aside. Melt butter in a skillet over medium-high heat. When foam from butter subsides, add bananas in a single layer; cook, flipping once, until dark brown, 7 to 9 minutes total.
• Add reserved honey mixture; cook 45 seconds and serve immediately. Cooled bananas can be refrigerated in an airtight container up to 1 day. Reheat over medium-low before serving.

Steps:

• In a bowl, combine the first five ingredients; mix well. Stir in the pecans. Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until set and edges are lightly browned. Cool for 1-2 minutes before removing to wire racks.