Cookies: 1 c Unsalted butter at room temp
1 c Sugar (divided)
1 ts Vanilla
2 Ripe bananas; peeled and sli
-ced 2 1/2 c All-purpose flour
1/4 ts Salt
1/3 c Finely chopped; toasted
-walnuts Filling: 2 c Powdered sugar
1/4 c Unsalted butter; room temp
2 tb Cream cheese; softened
1/4 c Creamy peanut butter
1 tb Vanilla extract
1/4 ts Grated nutmeg
Cookies: Preheat oven to 350 degrees. Beat butter until creamy in a large bowl. Slowly beat in 3/4 cup sugar and vanilla until light and fluffy. Add banana and beat on medium speed for 1 minute. Beat in flour and salt. Stir in walnuts. Drop batter by spoonfuls, about 2 1/2 inches apart, onto cookie sheet sprayed lightly with nonstick cooking spray. Dip bottom of drinking glass into sugar and press down on each ball of batter to form a 2 inch circle. Bake 15 minutes or until edges are golden brown. Remove baked cookies to wire rack to cool. For filling: Beat together powdered sugar, butter, cream cheese, peanut butter, vanilla and nutmeg until smooth. Spread some of the filling on half the cookies. Top with remaining cookies creating sandwich cookies. THE DESSERT SHOW SHOW #DS3050 —–