• Cream the shortening with the sugars. 
• Add the mashed banana, egg, and vanilla and blend well.
• Add all of the dry ingredients to the wet ingredients and mix to combine.
• Using a cookie scoop or a tablespoon, drop the cookie dough on a greased cookie sheet, silicone baking sheet, or line it with parchment paper.  Mash the center of the cookies down a little to give them a round appearance. 
• Place the cookie dough on the baking sheet and in the mixing bowl in the refrigerator while the oven heats up.  (Helps the cookies not to spread out as much.) Preheat the oven to 375 degrees.
• Bake the cookies for 12 minutes or until they start to become golden brown.
• Let the cookies cool slightly and then transfer to a baking rack with a towel underneath to catch the drippings.  Glaze the warm cookies with brown butter glaze recipe below.

Browned Butter Glaze:

• While the cookies are baking make the brown butter glaze:

  Put butter in a medium saucepan on medium heat and let it brown until you get some brown bits on the bottom of the pan (about 10 minutes). Watch carefully so it doesn't burn.
• After it is browned pour the butter into a medium sized bowl.  Don't pour out the residue in the bottom of the pan.
• Add the powdered sugar to the butter and then mix in the milk and vanilla.  Start with 3 tablespoons of milk and then add another until it is thin enough to glaze the cookies with.
• Leave the cookies on the baking sheet until slightly cool and transfer them to a baking rack with a towel underneath to catch the drips.  Glaze the cookies and let them finish cooling.
• Makes 2 1/2 dozen cookies.