If your kids won't eat their carrots, sneak them in some cookies, as we've done with this recipe. These moist, cake-like treats are topped with an orange frosting.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
bake:
10 mins at 375° per batch
Servings:
48
Yield:
48 cookies
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Mother-Knows-Best Carrot Cookies

Ingredients

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Directions

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  • 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).

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Mother-Knows-Best Carrot Cookies)

121 calories; total fat 6g; cholesterol 9mg; sodium 60mg; carbohydrates 17g; fiberg; protein 1g.

Orange Frosting

Ingredients

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Directions

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  • 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.

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