People go bananas for these! These rich little sandwiches are a nice change of pace on a Christmas platter, and they ship well, too. —Elaine Owens, Dubuque, Iowa
Banana Cream Sandwich Cookies
Can you freeze Banana Cream Sandwich Cookies?
Freeze plain cookies in freezer containers. To use, thaw in covered containers and prepare as directed.
Banana Cream Sandwich Cookies
Prep Time
40 min
Cook Time
10 min
Yield
about 2-1/2 dozen
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 medium banana, cut into 1/4-inch slices
- 1 teaspoon vanilla extract
- 2-1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup chopped salted peanuts
- FROSTING:
- 3 cups confectioners' sugar
- 3 tablespoons creamy peanut butter
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons 2% milk
Directions
- 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.
Nutrition Facts
1 sandwich cookie: 186 calories, 9g fat (4g saturated fat), 17mg cholesterol, 87mg sodium, 26g carbohydrate (18g sugars, 1g fiber), 2g protein.
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