Soft and flavorful banana bread cookies are a great way to use up ripe bananas!
In a large bowl combine the softened butter, white and brown sugar. Beat on high till the mixture is light and fluffy.
Add the egg, vanilla extract and mashed bananas. Beat for another minute.
Add the all-purpose flour, baking soda, cinnamon and salt and fold it in. the cookie dough will be sticky.
Add the finely chopped pecans or walnuts and fold it in.
Place the bowl of dough into the refrigerator and let it chill for 1 hour.
Preheat the oven to 350°F. Place a sheet of parchment paper on a cookie sheet.
Drop cookie dough by the tablespoon onto the prepared baking sheet about 2 inches apart.
Bake for 12 minutes or until top of cookies is lightly browned.
When the cookies are done, remove from oven and place on a wire rack to cool before glazing.
In a small pot, bring sugar, evaporated milk and butter to a boil, whisking the whole time to avoid it burning.
Slowly add powdered sugar and stir constantly until the frosting reaches a consistency that you like. You may not need to add all the powdered sugar. You may want to use a wire whisk to stir this mixture to avoid any sugar lumps. Typcially 1 cup of powdered sugar is just right.
Put frosting onto the tops of the cookies and allow the frosting to set up before eating.
This recipe will make about 3 dozen cookies if dropped by the tablespoonful. Serving size is 2 cookies.