Banana Blitz Cookies

Bananas are such a delicious fruit, but there’s really only a short window of time that they taste good by themselves. If you wait too long they’re really better baked in something…

Now you have a couple options: you could opt to make some banana bread (which can be used to make a FANTASTIC banana bread french toast) or you could try this:

Banana Blitz Cookies

Ingredients:

• ¾ cup (1 ½ sticks) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1 cup mashed ripe banana (about 2 bananas)
• ½ teaspoon banana extract
• 2 cups all-purpose flour
• ½ teaspoon mace
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup coarsely chopped toasted pecans (optional) [my personal favorite is to substitute the pecans for some chocolate chips! yum!]

 Directions:

1. Heat oven to 375°F.
2. In a mixing bowl, cream butter and sugar until fluffy and smooth.
3. Add mashed banana and extract and blend.
4. In a separate bowl, mix flour, mace, baking soda, and salt. 
5. Add to the creamed mixture. Stir in pecans.
6. Using an individual ¼-cup measure or a 2-ounce ice-cream scoop, scoop level amounts of dough and drop 2 inches apart onto ungreased cookie sheets.
7. Bake until cookies are firm to the touch, about 15 minutes. 
8. Using a spatula, transfer cookies to a rack and let cool.