Banana Cookies with Pecans

I have always made Grammy’s Banana Drop cookies because it’s a classic recipe in our family but decided to be heretical and try a new version.  It was excellent! – Kathy

INGREDIENTS

• ½ cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg, room temperature
• 1 cup mashed bananas (about 2½ large bananas)
• 1 tsp baking soda
• 2 cups flour
• pinch salt
• ½ tsp ground cinnamon
• ½ tsp ground mace or nutmeg
• ½ tsp ground cloves
• 1 cup pecans (walnuts and chocolate chips are fine alternatives)

INSTRUCTIONS

1. Preheat the oven to 350° F.
2. Cream butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
3. In a small bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
4. Put the banana mixture into the butter mixture and mix together.
5. Sift in the flour, salt and spices into the butter mixture. Mix until just combined.
6. Fold the pecans, walnuts or chocolate chips into the batter.
7. Using a medium sized cookie scoop, drop the dough onto a parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

Makes about 30 cookies.