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Banana Cake Cookies

1/2 cup Crisco
1 cup firmly packed brown sugar
2 large eggs
1 cup mashed very ripe bananas
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 cup chopped pecans, optional

Icing:
3 cups sifted confectioners' sugar
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons milk (may need up to 5 tablespoons)

Heat oven to 350 degrees F (180 degrees C).

Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.

Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans. Drop dough by rounded tablespoonsful, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Cool cookie sheets completely between batches by either running under cold water or alternating with extra sheets. Dip half of cooled cookies into icing.

Icing:
3 cup confectioners' sugar
1 tablespoon melted butter or margarine
3/4 teaspoon vanilla extract
Milk

Mix confectioners' sugar, butter and vanilla extract together. Add milk to yield desired consistency, beating until smooth.

Makes about 3 dozen.