1/4 c. shortening
1/4 c. butter, softened
1 c. brown sugar, packed
2 eggs
1 c. mashed banana (about 2)
2 c. Gold Medal flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 c. chopped nuts
Lemon Butter Icing (below)

Mix shortening, butter, sugar, eggs and banana. Stir in remaining ingredients except Lemon Butter Icing. Cover; chill about 1 hour. Heat oven to 375 degrees. Drop dough by rounded teaspoonfuls about 2 inches apart onto lightly greased baking sheet. Bake 8 to 10 minutes; cool. Frost with Lemon Butter icing. About 3 1/2 dozen cookies.

If using self-rising flour, omit baking powder, soda and salt

LEMON BUTTER ICING:

1/3 c. soft butter
3 c. confectioners' sugar
About 2 tbsp. lemon juice
1/2 tsp. grated lemon peel

Blend butter and sugar; stir in lemon juice and peel. Beat until smooth and of spreading consistency.

Browned Butter Icing: Before blending, brown butter in saucepan over medium heat until delicate brown. Substitute milk and 1 1/2 teaspoons vanilla for the lemon juice and peel.