- 1/2 cup [125 mL] evaporated milk
- 1 tablespoon [15 mL] vinegar
- 1/2 cup [115 g] soft shortening
- 1/2 cup [115 g] soft butter
- 1 cup [200 g] sugar
- 2 eggs
- 1 cup [250 mL] crushed just ripe bananas [approximately 2 bananas]
- 1 teaspoon [5 mL] vanilla
- 3 cups [420 g] sifted all-purpose flour
- 1 1/2 teaspoons [7.5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 1 cup [250 mL] chopped pecans or nuts
Vanilla Frosting
- 2 1/2 cups [625 mL] icing sugar, sifted
- 2 tablespoons [30 g] soft butter
- 1/4 cup [60 mL] evaporated milk
- 1/4 teaspoon [1 mL] vanilla
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- Mix together evaporated milk and vinegar.
- Into a bowl, cream together shortening and butter.
- Well mix in sugar.
- Add eggs, crushed bananas, vanilla and milk/vinegar mixture.
- Beat until smooth and foamy.
- Sift together flour, baking soda and salt.
- Add to banana mixture.
- Mix in chopped pecans or nuts [I prefer nuts that I find less bitter].
- Refrigerate dough for 1 hour.
- Preheat oven to 375°F [190°C].
- Arrange teaspoonfuls [tablespoonfuls for larger cookies] of dough, approximately 2 inches [5 cm] apart, onto a lightly greased cookie sheet.
- Bake into preheated oven, for approximately 15 minutes.
- Leave to harden before transferring onto wire racks to cool completely.
- Meanwhile, beat together all vanilla frosting ingredients, until smooth.
- Frost cookies with vanilla frosting.
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