Orange Carrot Cookies

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and carrots. Combine the flour, baking powder and salt; gradually stir into the creamed mixture. Finally, fold in the walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
4. To make the glaze, put 1 cup of the confectioners' sugar into a medium bowl. Grate the rind of the orange into the bowl with the sugar. Squeeze in enough juice from the orange to form a thin but spreadable consistency. Mix until smooth. If necessary, stir in more confectioners' sugar. Spread onto the cooled cookies. Store in an airtight container.

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Reviews (16)

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8

Nici

Dec. 5, 2008

"A soft, moist cookie! The texture is the same as a "whoopie pie" style cookie- they do not spread while baking. We toasted our walnuts on the stovetop with butter and salt before chopping, and added ..." See moreraisins to the batter. The kids also shook in some cinnamon and nutmeg. Each cookie is like a mini carrot cake!"

5

SKYTONIC

Jan. 18, 2006

"I used butter instead of shortening--it was what I had on hand and added 1/2 tsp of orange extract to the glaze frosting. These turned out pretty good. Took them to work--they did not last long!..." See more"

4

GIRLOFHOUSE

May. 13, 2003

"THESE ARE GREAT. I USED CANNED CARROTS TO SAVE TIME AND I JUST ADDED STORE BOUGHT ORANGE JUICE TO THE POWERED SUGAR UNTIL I HAD THE RIGHT CONSISTENCY FOR THE GLAZE. WILL DEFINATELY MAKE AGAIN..." See more"