Banana Nut Cookies

I love making my Pumpkin Walnut Cookies around Christmas time. I thought I would change it up this time, however. I had a whole lot of bananas left that were turning brown and I figured I could try them and see if perhaps I could make a banana nut COOKIE instead of bread. These are good in that they are not overtly sweet.

Banana Nut Cookies

Yield: About 5 dozen

Ingredients:

        

         Cookie:

3/4 cup butter, softened
1/4 shortening

2/3 firmly packed brown sugar

1/3 cup sugar

1 cup banana (about 3 large or so smashed, it's okay to go a bit over)

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

1 1/2 tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup chopped walnuts (*toast them before for more flavor)

          Frosting if you want it: 

          (I typically leave this out and do a dusting of powdered sugar, or nothing.)

2 cups powdered sugar

1/4 cup butter, softened

1 (3-ounce) package cream cheese, softened

1 tsp vanilla

1/4 tsp cinnamon

Walnut pieces, if desired to top (I sometimes use almond slices, or pecans, all depends on what I have on hand.)

*toasting walnuts is fairly simple: place a pan over med-high heat and throw in nuts. Stir them once in a while (do not leave unattended as they toast fast once hot). Should only take five minutes or so. You'll know they're done when you can begin to smell them and the color changes.

Directions:

Heat oven to 350*

Combine butter, shortening, brown sugar, and sugar in large mixer bowl. Beat at medium speed until creamy. Add bananas, egg, and vanilla. Continue beating until well mixed. Reduce speed and fold in flour, cinnamon, baking powder, baking soda, and salt. Fold until flour is almost incorporated, then add in your walnuts. 

Drop by rounded teaspoonfuls on ungreased cookie sheet about 2-inches apart. 

Cook for 8-10 minutes or until set. They may seem to be not cooked, but these are a really soft cookie. You can check they're done by lifting one up and looking at the bottom. You want a medium brown color, sort of like caramel. Softer cookies can be light brown on the bottoms, but know they'll have a really moist texture either way. I like them somewhere in the middle as I like them pretty moist like a cake. 

Let cool while you combine all the frosting ingredients except for the walnut pieces (or almonds, etc., whatever you'll top them with). Beat at low speed until smooth. Frost the cooled cookies however you wish, then garnish with the walnuts, if so desired.

Enjoy! Let me know, in the comments, what you think of them, if you try them out!