1Dries: Whisk flour, baking powder, and salts in a bowl. Set aside.
2Base: In a mixer, beat butter and shortening until blended. Add the sugars and mix for 3-4 minutes. Scrape down. Add eggs, vanilla, and water until homogenous. Next, add dries to base until dough comes together, but still looks shaggy. Finish by hand (don’t overmix). Pat into disc rectangular shape, and place in fridge for at least 2 hours or overnight.
3When ready, roll out dough on lightly floured surface ¼ inch thick. Place on parchment paper and put in refrigerator to chill dough (1hr). When ready, pierce dough with fork (docking) numerous times. Cut into 2-inch round cuts and bake off at 300 for approximately 10 minutes.
1Break up bananas by hand and place in a pot over stove. Over medium heat, add sugar, water, and lemon juice until bananas are soft enough to crumble, about 5-7 minutes. Do not carmelize. Puree when done, and place in refrigerator. (Place saran wrap atop puree to prevent oxidation). Once chilled add the puree to frosting.
1Mix butter and sugar until aerated (3-4 minutes). Add vanilla seeds, extract, salts until incorporated. Fold in banana puree. Fold in butterscotch until well incorporated. (See Cindy's Golden Butterscotch Sauce recipe on blog)
Assembly & Finish
1Fill a pastry bag with frosting, Ateco tip#804 and pair cookies to make sandwiches. Fill the cookies with banana frosting and press slightly to adhere. Refrigerate for 30 minutes.
2Melt chocolates in microwave in 10 second intervals. Or, melt chocolates over baine marie (hot water bath).
3Final steps: Dip the top of each sandwich with melted chocolates. Drizzle with butterscotch or alternating colored chocolates.
This recipe is from Mindy Segal, Cookie Love