Frosted Banana Cookies

I love bananas.  I really do.  I love them so much that I usually get over-ambitious and buy way too many at a time.  By 'too many,' I mean more than 3.

Apparently, I can eat 3 bananas before they go bad, but more than that and the brown dots begin to grow and multiply.  No big deal, right?  That's what banana bread is for.  And you're right.  But sometimes you already have banana bread because you really went crazy and bought Costco bananas!

You could make more bread and freeze it.  You could even freeze the peeled bananas and use them next time you want bread.

Or you could make cookies.

When I have a choice between bread or cookies, I always choose both.  Always.

FROSTED BANANA COOKIES
3/4 c. butter, softened
3/4 c. brown sugar
1 c. (~2 medium) ripe bananas
1 egg
1/2 tsp. vanilla
2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
For the Frosting: 
2 Tbsp. butter
3 Tbsp. brown sugar
2 Tbsp. half & half
1 1/4 c. powdered sugar
1/2 tsp. vanilla

1.  Beat butter and brown sugar on medium speed until light and fluffy.  Add in bananas, egg and vanilla, stirring until combined.

2.  Add in flour, baking powder, baking soda and salt and beat until well combined.

3.  Drop by teaspoonfuls onto an ungreased cookie sheet and bake at 350˚ for 8-10 minutes.  Cool on a wire rack.

4.  For the frosting: melt butter in a medium saucepan over low heat.  Stir in brown sugar and half & half.  Continue cooking, until mixture comes to a boil.  Remove from heat.

5.  Add in powdered sugar and vanilla.  Beat until there are no clumps of powdered sugar and let it cool slightly.

6.  While the icing is still warm, spread on the cookies.  Cool completely on a wire rack.

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