Carrot Cookie Bites

hungrykitten's Note:

From TOH Simple & Delicious mag. This cookie dough can be frozen.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 7 dozen

• 2⁄3; cup shortening
• 1 cup packed brown sugar
• 2 eggs
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 cups quick-coooking oats
• 1 cup shredded carrot
• ½ cup chopped pecans

Directions:

1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots and pecans.
2. To freeze cookie dough, drop desired amount of dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer frozen cookie dough balls into resealable plastic freezer bag. May be frozen for up to 3 months.
3. Drop remaining cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 6-8 minutes or until lightly browned. Remove to wire racks to cool.
4. To use frozen cookie dough: Place dough balls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees for 10-15 minutes or until lightly browned. Remove to wire racks to cool.