Banana Jumbo Cookies with Penuche Icing

This is one of my favorites from The Jr. League's Pinch of Salt Lake Cookbook.

It's a great way to use ripe bananas and the caramel icing is divine!

Banana Jumbo Cookies:            

           1/2 cup butter

           1/2 cup shortening

           1 cup white sugar

           2 eggs

           1 cup mashed bananas (about 2)

           1/2 cup buttermilk*  (I sub 1/2 c. milk with 1/2 tsp. vinegar or lemon juice)

           1 tsp. vanilla

           1 1/2 tsp. baking soda

           1/2 tsp. salt

           3 cups flour

Mix butter, shortening, sugar and eggs in a large bowl. Add mashed bananas, buttermilk, vanilla, baking soda and salt and mix well. Beat in flour. Chill dough for 1 hour. Preheat oven to 375° F. Drop by Tablespoon or small cookie scoop onto a lightly greased cookie sheet and bake for about 10 minutes, or until almost browned. Makes 4 dozen cookies. Frost with Penuche Icing (below).

Penuche Icing:

           1/3 cup butter

           1 cup brown sugar

           1/4 cup milk

           1 1/2- 2 cups powdered sugar

Melt butter in a saucepan. Add brown sugar and milk; boil over low heat for 2 minutes, stirring constantly. Cool to lukewarm. Gradually add powdered sugar and beat with a mixer until desired consistency. Can thin with a little milk or water, if needed. Spread on cooled cookies.