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Banana-Nut Sandwich Cookies
Bake: 9 hrs to 10 mins at 350°F
Ingredients
- 1 7 - 8.1 ounce package banana nut muffin mix
- 3/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup butter or margarine, melted and cooled slightly
- 1 - 2 tablespoons milk (optional)
- Nonstick cooking spray
- 1 1/2 cups sifted powdered sugar
- 1/2 cup butter or margarine, softened
- 1 teaspoon vanilla
- 1/2 cup white baking pieces or semisweet chocolate pieces
- 2 teaspoons shortening
Directions
For cookies:1. In a large bowl, stir together muffin mix, flour, and brown sugar. Add the melted and slightly cooled butter all at once. Using a fork, stir just till a soft dough forms. (If necessary, add enough milk to form dough.)
2. Turn dough out onto a lightly floured surface. Pat or lightly roll dough till 1/8- to 1/4-inch thick. Using a football-shaped cookie cutter (or desired shape cutter), cut out cookies. Place 2 inches apart on cookie sheets lightly coated with nonstick cooking spray.
3. Bake in a 350 degree F oven for 9 to 10 minutes or until cookies begin to brown. Remove cookies to a wire rack to cool completely.
4. Meanwhile, prepare filling. For butter cream filling: In a medium bowl, beat powdered sugar, the 1/2 cup softened butter, and vanilla with an electric mixer until creamy. Spread a scant tablespoon of filling on bottom of 1 cookie; put together with another cookie, bottom side down, to make a cookie sandwich. Repeat with remaining cookies and filling.
5. Place white or chocolate pieces and shortening in a small microwave-safe bowl. Microwave on Medium (50 percent) power for 1 to 2 minutes or until pieces are melted and smooth, stirring every 30 seconds. Cool slightly (about 5 minutes). Carefully transfer melted chocolate to a heavy resealable plastic bag. Cut off tip of one corner of bag. Pipe melted chocolate onto cookies to resemble laces on footballs. Makes 12, 2-1/2- to 3-inch sandwich cookies.
