Banana fanna fo fanna . . . These banana sandwich cookies will
give your taste buds a reason to sing. Fee fi fo manna . . .
banana!
Cookie
1 cup butter or margarine, softened
1 cup sugar
1 medium (1/2 cup) ripe banana, sliced
1 egg
1 teaspoon vanilla
2 1/3 cups all-purpose flour
¼ teaspoon salt
½ cup chopped pecans
3 cups powdered sugar
¼ cup butter or margarine, softened
1 teaspoon vanilla
2 to 3 tablespoons milk
Directions
Preheat oven to 350 degrees.
Combine butter, sugar, and banana in large bowl. Beat at low
speed, scraping bowl often, until smooth. Add egg and vanilla;
continue beating until well mixed. Add flour and salt; continue
beating until well mixed. Stir in pecans by hand.
Shape dough into 1-inch balls. Place 2 inches apart onto greased
cookie sheets. Flatten balls to ¼-inch thickness with buttered
bottom of glass dipped in flour.
Bake for 10 to 12 minutes or until edges are lightly browned.
Remove from cookie sheets immediately; cool completely.
Combine all filling ingredients except milk in small bowl. Beat a
medium speed, gradually adding enough milk for desired spreading
consistency. Spread 2 teaspoons filling on bottoms of half of
cooled cookies. Top with remaining cookies, bottom-side against
filling.
© Donna Monday
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Filling
