This week, and probably the next one or two after, there will be no theme on the blog. There will be blogs though, and the recipes will be delicious, promise!
Matt and I are redoing our apartment, so things have been a bit scattered and messy. I can’t always get to the kitchen, and I don’t always have time to cook anything, much less organize a themed week. So basically I’ve been cooking and baking willy-nilly, just using up what’s in the fridge and pantry.
And today we are having some insanely delicious soft-batch cookies that are perfect for using up bananas that are past their peeling and eating prime. So, did I mention these are soft-batch cookies? Oh yeah. They’re like little cakes dripping with sweet glazey icing (is glazey a word? It is now). Amazing and awesome and perfectly sweet. I hope y’all enjoy these, because I think you should make them as soon as you find a blackening banana on your counter.
In the meantime – “The Blacklist” is back!!! Woohoo! It was a long, dry Winter Olympics month….
Source: slightly adapted from Soda Pop Avenue
½ cup butter, softened
2 ½ cups flour, divided
1 cup granulated sugar
2 large eggs
¼ tsp baking soda
1 tsp baking powder
½ tsp cinnamon
¼ teaspoon nutmeg
1/8 tsp cloves
1 tsp vanilla extract
4 ripe bananas, mashed
3 tbsp butter, softened
2 ¼ cups powdered sugar, divided
3 tbsp milk, divided
1 tsp vanilla
Preheat oven to 375 degrees. Line a baking sheet with a silpat or parchment paper.
Beat the butter with an electric mixer for 30 seconds. Add 1 cup flour, sugar, eggs, baking soda, baking powder, cinnamon, nutmeg, cloves and vanilla to the butter. Mix well. Mix in the remaining 1 ½ cups flour. Add mashed bananas to the mixture. Mix well.
Place spoonfuls of the mixture on prepared baking sheet. Bake for 9 minutes.
Meanwhile, make the glaze. Beat the butter until it is fluffy. Add 1 ¼ cups powdered sugar and mix well. Add 2 tbs milk and 1 tsp vanilla and mix well. Now add 1 cup powdered sugar and mix well. Add the remaining 1 tbsp milk and mix well.
When the cookies are done, remove from the oven. Let cool about 3 minutes on the baking sheet, then transfer them to a cooling rack. Drizzle the glaze liberally onto each cookie. Store in an airtight container, if you have any left!