The classic strawberry and banana flavor combination graces these soft cookies.
| 3/4 |
|
cup LAND O LAKES® Butter, softened |
| 2/3 |
|
cup sugar |
| 1/2 |
|
cup firmly packed brown sugar |
| 3 |
|
medium (1 cup) ripe bananas, mashed |
| 2 |
|
eggs |
| 2 |
|
teaspoons vanilla |
| 2 1/4 |
|
cups all-purpose flour |
| 2 |
|
teaspoons baking powder |
1/4
3/4 |
|
teaspoon baking soda
cup chopped pecans |
| 1 |
|
cup powdered sugar |
| 1 |
|
(8-ounce) container strawberry cream cheese spread |
| 1 |
|
tablespooon milk |
Heat oven to 375°F. Combine 3/4 cup butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add bananas, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Stir in pecans.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto greased cookie sheets. Bake for 8 to 10 minutes or until lightly browned. Cool completely.
Combine powdered sugar, cream cheese spread and milk in small bowl. Beat at low speed, scraping bowl often, until well mixed. Frost cooled cookies.
Recipe Tip
The frosting on these cookies does not harden, but stays soft. When storing cookies, be sure to place them in a single layer to avoid cookies sticking together.
