Directions

• In a large bowl, cream butter and sugars until light and fluffy. Beat
• in the egg, banana, sour cream and vanilla. Combine the flour,
• baking soda and salt; gradually add to creamed mixture and mix well.
• Fold in the chocolate chips, walnuts and dried cherries.
• Place dough in a heavy-duty resealable plastic bag; cut a 3/4-in.
• hole in one corner of bag. Pipe 2-in. strips about 2-in. apart onto
• greased baking sheets. Bake at 375° for 6-8 minutes or until
• lightly browned. Remove to wire racks.
• In a large bowl, cream butter until light and fluffy. Beat in the
• confectioners' sugar, vanilla and enough milk to achieve desired
• consistency. Pipe three mounds over each cookie.
• For glaze, in a small saucepan, combine butter and chocolate. Cook
• and stir over low heat until smooth. Remove from the heat. Stir in
• the confectioners' sugar, vanilla and enough water to achieve a
• drizzling consistency. Drizzle over tops; sprinkle with candied
• cherries and walnuts. Yield: 5 dozen.