Choco-Banana Cookies

Probably the best cookies I have made all winter!

Choco-Banana Cookies.

Soft, moist and chocolaty, with raisins, pecans, and chocolate chips...and did I mention the ripe bananas? :-)

Totally out of this world.

My thanks to Penzey's Holiday Catalog and reader, Michelle Gesse for sharing this recipe. It made my family happy...and isn't that the best gift of all.




Choco-Banana Cookies

Michelle Gesse shares,
“This is a great way to use up bananas that are getting too ripe or those that you cut up and froze when they were already too ripe.”

1 Cup sugar
3⁄4 Cup shortening or butter
1 egg
1 tsp. ALMOND EXTRACT
1 tsp. VANILLA EXTRACT
2 Cups sifted flour
1 1⁄2 tsp. CINNAMON
1 tsp. baking soda
1⁄2 tsp. salt
1⁄2 Cup COCOA POWDER
1 Cup mashed bananas (about 3
medium bananas)
1 Cup raisins
1 1⁄2 Cups chopped walnuts (I used pecans)
Vanilla Frosting:
3 Cups powdered sugar
1⁄3 Cup butter or margarine, softened
1⁄2 tsp. PURE VANILLA EXTRACT
2-3 TB. milk

Preheat oven to 375°. Cream together the sugar
and shortening. Beat in the egg and ALMOND and
VANILLA EXTRACTS. In a separate bowl, combine
the flour, CINNAMON, baking soda, salt and
COCOA. Gradually add to the creamed mixture
alternating with banana. Stir in the raisins and
nuts. Drop by rounded spoonfuls onto greased
cookie sheets. Bake at 375° for 8-10 minutes,
depending on size. Let cool before frosting.
For the frosting: Mix together the powdered
sugar, butter, VANILLA and milk. Add more milk if
necessary to make the frosting a nice spreading
consistency.
Prep. time: 15 minutes
Baking time: 8-10 minutes per batch
Yield: 4 1⁄2 dozen.