Appetite | Forget bread, turn those bad bananas into cookies

The best moment ever in my post-college, first-job-3-states-away-from-home life was when my mom sent me a box of homemade banana spice cookies. Oh man, I was in heaven. I love these cookies, but they are sort of a pain in the butt to make. Mashing bananas is my least favorite thing. So getting some, effort free, in the mail was an absolute miracle.

Unfortuantely, my mom thinks I've moved beyond the cookies-in-the-mail stage of life. (You're wrong, by the way, Mom. Cookies in the mail are forever welcome).

It is worth every second of effort to make these cookies yourself, because these cookies are fantastic. Right now I have a freezer full of black bananas so I am pondering whipping up a batch this week. The good part about having frozen bad bananas: No mashing required. Just thaw out the bananas, cut off the tip, and squeeze them straight into your measuring cup. Best. Trick. Ever.

The best bananas for this recipe are old ones. You don't want a nice new banana in your cookies. Nearly rotten is much better — you maybe bought them with the best intentions, but they turned brown before your healthy eating goals could overcome your love of chocolate cake. You threw them in the bottom of the freezer and thought, "Well…maybe someday I’ll make banana bread…" You have at least half a dozen in there, you know you do. I know I do, anyway. And now, instead of the inevitable loaf of banana bread you likely won’t eat, now you can make cookies. And that solves so many problems.

These cookies feature lemon butter icing. I know the flavor combinations sound questionable, but it is so good. Don't look back. Just try it.

Warning: This recipe makes just a million cookies. You're welcome.

Banana Spice Cookies

3/4 c. shortening
1 1/2 c. brown sugar (packed)
3 eggs
1 1/2 c. mashed banana (about 3-5, depending on size)
3 c. flour
3 tsp baking powder
3/8 tsp soda
3/8 tsp salt
3/4 tsp cinnamon
3/8 tsp cloves
3/4 c. chopped walnuts (optional)

Combine shortening, sugar, eggs and banana. Stir in the rest. Cover and chill about 1 hour (this is important, otherwise the dough will be too sticky to handle). Heat oven to 375 degrees. Drop dough by rounded teasponfuls about 2 inches part on baking sheet. Bake 8 to 10 minutes or until golden brown. Cool completely and then … FROST!

You really can’t neglect the icing on these suckers. The cookies themselves are moist and dense, but still fluffy and wonderful. But the icing. Ohmygosh. The icing makes it happen.

Lemon Butter Icing

1/2 c. soft butter or margarine
3 c. confectioners’ sugar
2 T lemon juice
Grated lemon peel (I never use this. I have so many issues with zest…)

Blend butter and sugar, stir in lemon juice and peel. Beat until smooth and of spreading consistency. Trust me, while doing this, you will not think it’s going to work, but it does. I find it helps to squeeze the lemon juice on a bit at time to keep things moist while you mix the powdered sugar and butter together. Your color should be slightly yellow.