COOKIE:
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup mashed ripe banana
1/2 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
3 tablespoons butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Additional confectioners’ sugar
Directions
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture. Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely. For filling, in a large bowl, beat the cream cheese, peanut butter, and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies. Dust with additional confectioners’ sugar, if desired. Store in the refrigerator. Yield: 2 dozen.
Linked To:
* My Sweet and Savory: Let’s Do Brunch
* EKat’s Kitchen: Friday Potluck
* Designs by Gollum: Foodie Friday
* Paisley Passions: Fun With Food Friday
* Sweet As Sugar Cookies: Sweets for Saturday
* Lamb Around: Not Baad Sundays
* Fudge Ripple: Tuesday Night Supper Club
* Don’t Waste your Homemaking: Unwasted Homemaking Party
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