Ingredients
1 cup butter, softened1 cup sugar1 medium banana, cut into 1/4-inch slices1 teaspoon vanilla extract2-1/3 cups all-purpose flour1/4 teaspoon salt1/2 cup chopped salted peanutsFROSTING:3 cups confectioners’ sugar3 tablespoons creamy peanut butter2 tablespoons butter, softened1 teaspoon vanilla extract3 to 4 tablespoons 2% milk
Preparation
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.
