Cookies:
2 1/3 cups all-purpose flour
1 cup granulated sugar
1 cup butter, softened
1 medium banana, sliced thin (about 1/2 cup)
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans
Filling:
3 cups powdered sugar
1/3 cup butter, softened
1 teaspoon vanilla
3 to 4 tablespoons milk
Cooking Instructions
Heat oven to 350 degrees F.
In a large mixinb bowl, combine all cookie ingredients except pecans. Beat at low speed, scraping bowl often, until well mixed. Stir pecans in by hand.
Shape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches apart on greased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in flour.
Bake for 12 to 15 minutes or until edges are lightly browned. Remove from cookie sheets immediately; cool completely.
In a small mixing bowl, combine all filling ingredients except milk. Beat at medium speed, gradually adding enough milk until desired spreading consistency. Put cookies together in pairs with 1 tablespoonful of filling for each sandwich cookies
