Caramel Frosted Banana Drops

Cookies
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
½ cup (1 large) mashed banana
2 teaspoons vanilla
2 1/3 cups Pillsbury’s Best All Purpose or Unbleached Flour
¼ teaspoon salt
¾ cup chopped walnuts or pecans

Frosting
¾ cup firmly packed brown sugar
¼ cup margarine or butter, softened
1 ¼ cups powdered sugar
½ teaspoon vanilla
1 to 3 tablespoons milk

Heat oven to 350º F. In large bowl, beat 1 cup brown sugar and 1 cup margarine until light and fluffy. Add banana and 2 teaspoons vanilla; blend well. Lightly spoon flour into measuring cup; level fof. Stir in flour and salt; mix well. Stir in walnuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake at 350º F for 9 to 14 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.

In small saucepan, combine ¾ cup brown sugar and ¼ cup margarine. Cook over medium heat until sugar is dissolved, stirring constantly. Cool slightly. Stir in powdered sugar, ½ teaspoon vanilla and enough milk for desired spreading consistency. Frost cooled cookies. 5 dozen cookies.