Banana Blitz Cookies

Banana Blitz Cookies

¾ cup (1½ sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1 cup mashed ripe banana (about 2 bananas)
½ teaspoon banana extract
2 cups all-purpose f lour
½ teaspoon mace
¼ teaspoon baking soda
¼ teaspoon salt
1 cup coarsely chopped toasted pecans
White Icing (recipe follows)

1 Heat oven to 375°F.
2 In a mixing bowl, cream butter and sugar until fluffy and smooth. Add
mashed banana and extract and blend.

3 In a separate bowl, mix flour, mace, baking soda, and salt. Add to the
creamed mixture. Stir in pecans.
4 Using an individual ¼-cup measure or a 2-ounce ice-cream scoop, scoop
level amounts of dough and drop 2 inches apart onto ungreased cookie
sheets.
5 Bake until cookies are firm to the touch, about 15 minutes. Using a
spatula, transfer cookies to a rack and let cool.
6 Ice cookies after they have completely cooled.
Make s about 16 cookies .
Store cookies in a loosely covered container at room temperature for up
to three days.
WHITE I C I N G
1 cup confectioners’ sugar
4–5 teaspoons milk

1 Using a fork, mix sugar and milk together, adding one teaspoon of milk
at a time to produce a smooth, thick icing that falls from the fork in a
slow stream.
2 Drizzle icing over tops of cooled cookies. Let icing harden before
serving.