BANANA CREAM SANDWICH COOKIES RECIPES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in banana and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in peanuts. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat confectioners’ sugar, peanut butter, butter, vanilla and enough milk to reach spreading consistency. Drop a heaping teaspoon in the center of half of the cookies; press remaining cookies on top to spread frosting., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze plain cookies in freezer containers. To use, thaw in covered containers and prepare as directed.

Steps:

• Heat oven to 350 degrees In large mixing bowl, combine 1c sugar, butter, banana and vanilla. Beat at medium speed until light and fluffy. Add flour Beat at low speed until soft dough forms. Stir in peanuts
• Shape dough into 1 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten balls to 2 inches diameter circles using the bottom of a drinking glass, dipping glass in sugar to prevent sticking.
• Bake for 12 to 15 minutes or until golden brown. Cool completely.
• In medium mixing bowl, combine filling ingredients Beat at low speed until smooth. Spread about 2 teaspoons filling on bottom of half the cookies. Gently press the bottoms of remaining cookies against filling to form sandwiches.