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Banana Cream Sandwich

Cookie

1 cup butter or margarine, softened 1 cup sugar 1 medium (
1/2 cup) ripe banana, sliced 1 egg 1 teaspoon vanilla 2 1/
3 cups all-purpose flour ¼ teaspoon salt ½ cup chopped pecans

Filling


3 cups powdered sugar ¼ cup butter or margarine, softened 1 teaspoon vanilla 2 to 3 tablespoons milk

Directions


Preheat oven to 350 degrees.

Combine butter, sugar, and banana in large bowl. Beat at low speed, scraping bowl often, until smooth. Add egg and vanilla; continue beating until well
Mixed. Add flour and salt; continue beating until well
Mixed. Stir in pecans by hand.

Shape dough into 1-inch balls. Place 2 inches apart onto greased cookie sheets. Flatten balls to ¼-inch thickness with buttered bottom of glass dipped in flour.

Bake for 10 to 12 minutes or until edges are lightly browned. Remove from cookie sheets immediately; cool completely.

Combine all filling ingredients except milk in small bowl. Beat a medium speed, gradually adding enough milk for desired spreading consistency. Spread 2 teaspoons filling on bottoms of half of cooled cookies. Top with remaining cookies, bottom-side against filling.