1. Purée banana and apple together in a food processor.
2.
Add purée, almond butter, shortening, and vanilla to bowl and beat until combined.
3. In separate bowl, mix together flour, baking soda, and salt.
4.
Add dry ingredients to wet and mix until dough forms.
5.
Form into tablespoon-sized balls and place on greased or lined cookie sheet (press with a fork in opposite directions for a pretty design).
6.
Bake at 350 degrees for 8 to 12 minutes.
7. Store in an airtight container at room temperature for up to a day or two, otherwise store refrigerated or in the freezer.