carrot-cookies-i

Carrot Cookies I

10 Reviews Add a Pic
Tiffany Clinton
Recipe by  Tiffany Clinton

“This recipe is a sweet and tasty cookie that you can take to parties, bake for home, or give as a gift. The carrot brings out the color in the cookies to turn to an ivory-orange color, beautiful!”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
  2. Mix shortening, sugar, eggs, and carrots.
  3. Blend in flour, baking powder and salt. Stir in coconut.
  4. Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet.
  5. Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove baking sheet. Let cool.

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Reviews (10)

Rate This Recipe
SHHOPPE
12

SHHOPPE

This is a good recipe. It's from the Betty Crocker Recipe Box circa 1971. Betty also suggests an "Orange Butter Icing" which really completes this cookie.

Elegantlooks27
9

Elegantlooks27

This recipe is awesome! My mom even loved it! I will definitely make this again! Suggestion, if you want more of a carrot taste, use more than a cup of carrots. I also had to use more flour to make the mix more stiff.

LOVEAJL
8

LOVEAJL

I don't know if I would use coconut the next time I make these but they were pretty tasty. I made them at Halloween which was a good time because they come out orange.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 157 cal
  • 8%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Carrot Cake Cookies

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