1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
3 ripe bananas, peeled
2 1/4 cups all-purpose flour, sifted and then measured
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/8 tsp ground cloves
Preheat your oven to 375° and line your baking sheets with parchment paper.
In a stand mixer beat the butter and sugar till fluffy, add in the eggs one at a time and then the vanilla, beat till combined. Mix in the bananas.
In a small bowl whisk the dry ingredients together and then add to the mixer on low, beat till incorporated. Dish out in small balls with a 2 tsp size disher, the dough will be wet.
Bake for 10 to 13 minutes or until golden brown. Let cool on racks and then frost.
Makes about 48 cookies.
1/3 cup unsalted butter, at room temperature
4 1/2 cups loosely scooped powdered sugar
1/4 cup low-fat milk
1 1/2 tsp pure vanilla extract
In a large bowl beat the butter with a hand mixer till light and fluffy, beat in 2 cups of the sugar on low. With it still on low add in the milk and vanilla, beating in. Add the rest of the sugar in portions, beating it in. Beat on high for at least a minute till it is thick.
Pipe or spread on the cookies.