Makes about 2 dozen sandwich cookies
|2-1/3||cups all-purpose flour|
|1||cup (2 sticks) butter, softened|
|3/4||cup granulated sugar|
|1/4||cup packed light brown sugar|
|1/2||cup 1/4-inch slices banana (about 1 medium)|
|2/3||cup chopped pecans|
|Prepared cream cheese frosting|
|Yellow food coloring (optional)|
- Preheat oven to 350°F. Grease cookie sheets.
- Combine flour, butter, sugars, banana slices, vanilla and salt in large bowl. Beat 2 to 3 minutes, scraping bowl often, until well blended. Stir in pecans. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets; flatten to 1/4-inch thickness with bottom of glass dipped in sugar. Bake 12 to 15 minutes or until edges are lightly browned. Remove immediately to wire racks; cool completely.
- Tint frosting with food coloring, if desired. Spread 1 tablespoon frosting over bottoms of half the cookies. Top with remaining cookies.
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