Cookie Ingredients: yields 4 dozen cookies
- 1/4 cup butter, unsalted, softened
- 3/4 cup shortening, softened
- 2 eggs
- 2 ripe bananas, mashed
- 1 2/ cup buttermilk
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 1/2 cups white whole wheat flour
- 1 1/2 tsp baking soda
- 1 /2 tsp salt
- 1/2 cup almonds, sliced and chopped
In a large bowl, combine the butter, shortening and eggs, mix until well blended. Stir in the bananas, buttermilk and vanilla. Sift the all-purpose flour, white whole wheat flour, baking soda and salt. Stir these sifted dry ingredients into the wet ingredients. Add nuts and stir until combined. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375 and line cookie sheet with parchment paper.
Drop by tablespoons 2″ apart and bake 10 minutes. When fully cooled, ice with Donna Sue’s Amish Icing recipe. (see recipe below)
Donna Sue’s Amish Icing Ingredients:
- 1 3/4 cups powdered sugar
- 4 Tb Crisco Shortening
- 4 Tb milk
- 1/4 tsp vanilla
- food coloring (optional)
Combine all the ingredients for the icing, the powdered sugar, Crisco Shortening, milk and vanilla. Mixing it by hand, blend well until it is creamed together. Spread over the top of the cooled cookies. Add food color if you are wanting a color tint in the icing. I probably shouldn’t have used green, but hey it’s close to St Patty’s Day. (I also tried to thin out the frosting, but that didn’t work well either as you can see in the picture. I recommended using the icing recipe as its posted. This cookie is cake like and the traditional Amish icing compliments the cookie very well.)
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