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.