carrot cookies
This recipe came from a cookbook from my mother's church...members turned in recipes. The notation was that it was an easy way to get kids to eat vegetables. I think they are delicious! Bake time is per cookie sheet.
No Image
prep time
20 Min
cook time
15 Min
method
Bake
yield
6 dozen
Ingredients
- COOKIES:
- 4 large carrots, scraped and sliced
- 3/4 cup butter flavor shortening
- 3/4 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup flaked coconut
- 1 teaspoon vanilla extract
- FROSTING:
- 1 teaspoon grated orange rind
- 1 1/2 tablespoons fresh orange juice
- 1 teaspoon butter, melted
- 1 1/4 cups powdered sugar, sifted
How To Make carrot cookies
-
Step 1Place carrots in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until tender. Drain and mash carrots. Set aside.
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Step 2Beat the shortening at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add egg, beating well. Add reserved carrot, beating well.
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Step 3Combine flour, baking powder, and salt; add to the creamed mixture, beating well. Stir in coconut and vanilla.
-
Step 4Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove cookies to wire racks. Spread frosting over warm cookies. Cool on wire racks.
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Step 5Frosting: Combine orange rind, orange juice, and butter in a medium mixing bowl. Add sugar, and beat at medium speed of an electric mixer until smooth.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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