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Orange Frosted Carrot Cookies

10 oz. carrots, peeled and sliced
3/4 cup solid vegetable shortening
3/4 cup sugar
1 egg, beaten to blend
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup chopped walnuts

1 cup confectioners' sugar
2 Tbsp. orange juice
1/4 tsp. grated orange peel

Cook carrots in boiling water until tender, about 15 minutes.
Drain well. Purée in processor or blender; you should then have
1 cup purée carrots.

Preheat oven to 350°F. Grease baking sheets.

Beat shortening with sugar. Mix in egg. Stir in vanilla.

Combine flour, baking powder and salt. Stir dry ingredients
into shortening mixture alternately with carrot purée.
Mix in walnuts.

Drop by rounded tablespoonfuls onto prepared baking sheets.
Bake until light brown and springy to touch,
about 20 minutes.

Stir together confectioners' sugar, orange juice and grated
orange peel until smooth.
Spread on warm cookies. Yield: about 30.

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