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Mother-Knows-Best Carrot Cookies
- Makes: 48 servings
- Yield: 48 cookies
- Prep 25 mins
- Bake 10 mins per batch
Ingredients
-
2
cups
chopped carrots
-
1
cup
shortening
-
1
cup
sugar
-
1
egg
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
1/2
teaspoon
salt
-
Orange Frosting (see recipe below)
-
Finely shredded orange peel (optional)
Directions
- In a medium saucepan, cook carrots, covered, in boiling water for 20 minutes or until very tender. Drain well. Transfer to a bowl and mash (you should have about 1 cup).
- In a large mixing bowl, beat shortening and sugar until fluffy. Beat in mashed carrots and egg. Combine flour, baking powder, and salt; gradually beat into carrot mixture.
- Drop the dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375 degree F oven for 10 minutes or until edges are lightly browned. Transfer the warm cookies to a wire rack and let them cool.
- Prepare Orange Frosting and spread over cookies. Sprinkle with finely shredded orange peel, if you like. Serve within 2 days or cover and freeze for longer storage.
Orange Frosting
Ingredients
- 6
tablespoons
softened butter
- 4
cups
sifted powdered sugar
- 1 1/2
teaspoons
finely shredded orange peel
- 4 - 5
tablespoons
orange juice
Directions
- In a large bowl, beat softened butter and 2 cups sifted powdered sugar until fluffy. Beat in finely shredded orange peel and 2 tablespoons orange juice. Gradually beat in 2 cups sifted powdered sugar and 2 to 3 tablespoons more orange juice until frosting is spreadable.
Nutrition Facts
(Mother-Knows-Best Carrot Cookies)
Servings Per Recipe 48, carb. (g) 17, pro. (g) 1, cal. (kcal) 121, chol. (mg) 9, sodium (mg) 60, Fat, total (g) 6