Yield: 40 Cookies
| Measure | Ingredient |
|---|---|
| 1 cup | Shortening; (part butter or margarine) |
| 1 cup | Sugar |
| 2 \N | Eggs |
| 1 cup | Bananas, ripe; mashed |
| ½ cup | Buttermilk |
| 1 teaspoon | Vanilla |
| 3 cups | Flour |
| ½ tablespoon | Baking soda |
| ½ teaspoon | Salt |
| 1 cup | Nuts; chopped |
| 1 cup | Sugar, confectioners; sifted |
| 1 tablespoon | Milk, water or cream; to 2 T |
| ½ teaspoon | Vanilla |
| \N \N | -- Betty Crocker's Cooky Book |
| \N \N | per Sam Waring |
THIN ICING
Mix shortening, sugar, and eggs thoroughly. Stir in bananas, butter- milk, and vanilla. Measure flour by dipping method, or by sifting.
Stir flour, soda, and salt together; stir in. Blend in nuts. Chill one hour.
Heat oven to 375 F. Drop rounded tablespoonfuls of dough two inches apart on lightly greased baking sheet. Bake about 10 minutes, or until delicately browned. If desired, frost with a thin confectioners' sugar icing.
Icing: Mix sugar, milk and vanilla until smooth.