Drop Banana Bran Cookies:

3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup bran flakes
1/2 cup mashed banana
1/3 cup butter
1/2 cup sugar
1 egg
1/4 cup coarsely chopped pecans

Sift flour, baking powder, baking soda, salt, and spices together; set aside.

Combine bran flakes and the banana; set aside.

Cream butter, add sugar gradually, beating until fluffy. Add egg and beat thoroughly.

Add dry ingredients to creamed mixture alternately with the banana mixture, mixing until blended after each addition. Stir in pecans.

Drop by slightly rounded teaspoons onto greased cookie sheets.

Bake at 375 degrees F. for 10 to 12 minutes.

Makes about 4 dozen cookies.

CHOCOLATE BANANA BRAN COOKIES:

Follow recipe for Banana Bran Cookies. Stir in 1/2 cup semisweet chocolate pieces with the nuts.

BANANA SPICE COOKIES:

Follow recipe for Banana Bran Cookies. Increase the 3/4 cup FLOUR by 2 TABLESPOONS. DECREASE cinnamon to 1/4 teaspoon. Omit allspice and bran flakes. Substitute vegetable shortening for butter. Increase pecans to 1/2 cup. Drop by tablespoonfuls onto the cookie sheets. If desired, frost cooled cookies with a Butter Cream Frosting, flavored with a few drops banana extract.

BRAN FLAKE DROPS:

Follow recipe for banana Bran Cookies. Increase baking powder to 1 teaspoon; omit baking soda. Omit banana; combine bran flakes with 1/4 cup MILK.

BUTTER CREAM FROSTING:

1/2 cup butter
1/2 teaspoon almond extract
5 cups confectioners' sugar
4 to 5 tablespoons milk or cream

Cream butter with extract. Alternately add confectioners' sugar and milk, beating thoroughly after each addition. Beat until of spreading consistency.