Monday, September 22, 2014

Iced Banana Cookies

Yummy note: I came across this recipe for Iced Banana Cookies this last month from one of my bloggers in the Secret Recipe Club. Oh boy, was it a hit, these banana cookies were almost classified as breakfast-on-the-go for my youngest kid. They were fantastic and will most definitely be making them again soon. This recipe came from Julie over at the Texan New Yorker blog. Her iced banana cookies were very moist, cake-like and flavorful, and such a nice way to use up those brown bananas! They tasted almost like banana muffin tops, perhaps more than a cookie, either way they were super delicious and the kids couldn't stop eating them. 

Iced Banana Cookies 

1/2 cup butter or non-dairy spread, softened
2 1/2 cups flour, divided
1 cup granulated sugar
2 large eggs
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 teaspoon nutmeg
1/8 tsp cloves
1 tsp vanilla extract
4 ripe bananas, mashed
*optional handful of chocolate chips

2 1/4 cups powdered sugar, divided
up to 3 tbsp water
1 tsp vanilla extract

Beat the butter or non-dairy alternative for about 30 seconds, until it begins to cream. Add in 1 cup of the flour, sugar, eggs, baking soda, baking powder, cinnamon, nutmeg, cloves, and vanilla to the mixing bowl. Mix well and then add in the remaining 1 1/2 cups of flour. Finally, add in the mashed bananas to the mixture and mix well. Using a cookie dough scooper, drop dough on a prepared baking sheet with either a silpat or parchment paper. Bake in a preheated oven at 375 degrees for about 9 minutes. Next, mix up the glaze, by adding the powdered sugar and vanilla extract in a bowl and begin to mix in a few teaspoons of water at a time. Begin to mix together until a thick glaze forms. If you accidentally add to much water, just add in a little bit of powdered sugar to thicken it back up. When the cookies are done, let them cool for a few minutes before transferring them to a cooling rack. Frost banana cookies with glaze and enjoy!

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