Carrot Cookies III

Carrot Cookies III

20 Reviews 2 Pics
Barbara Hamilton
Recipe by  Barbara Hamilton

“This is a soft cookie my grandmother used to make, very good.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen, small

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the sugar, shortening and the egg.
  3. Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
  4. Drop on greased cookie sheet and bake for 15 minutes.
  5. To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.

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Reviews (20)

Rate This Recipe
hazelnutty
14

hazelnutty

These were very good! I decreased the amount of veg. shortening to 1/2 cup, and instead of making the glaze I added the orange juice and zest to the batter. They taste like soft, fluffy sugar cookies with a hint of orange - you couldn't taste the carrots at all, so next time I'll probably increase the amount of carrots, and orange zest. TIP: I found that 5 MEDIUM CARROTS equals about 1 cup cooked mashed carrots.

janejcc
13

janejcc

I find this receipe only made 18 decent size cookies. I also made the mistake of adding the orange zest and juice to the cookie batter. Tasted wonderful and I didn't need the extra calories of using the icing sugar on top.

BLONDIENEG
9

BLONDIENEG

These were great! I used the suggestion of 5 carrots to make 1 cup of mashed carrots, but found that that was still a little much. Maybe 4 next time. Also, the icing needed WAY more than 1/3 cup of powdered sugar. I would start off with that and add in about 1/2 tbsp of OJ at a time. The consistency is very important - or else you end up with a gorgeous mess all over your cookie sheets. You should also wait until they are cool to ice - just so it does not go cascading down the sides of each cookie. The end result was a soft, cakey cookie with a slightly sweet flavor and a wonderful tart icing to really bring it together. YUMMY!

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 88 cal
  • 4%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 11.1 g
  • 4%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 6 mg
  • 2%
  • Sodium
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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