Recipe by Deb's Recipes
These drop-style cookies have a cakey texture and are not overly sweet; once topped with an easy-to-make pineapple glaze, they are just right! This recipe was created for the Ready Set Cook #10 Contest.
Top Review by Tornado Ali
Pretty tasty cookies. I only had 1/3 cup of carrot, so I substituted 1/3 cup of chopped apple for the rest of the carrot. Used cinnamon, all spice, and nutmeg, and left out the raisins (all out). Used 1 cup whole wheat flour for 1 cup of the white. I also added a splash of lemon juice to the glaze to brighten the taste a bit. I'll probably make these cookies again - they would be great for a brunch.
- 2 1⁄3 cups all-purpose flour (part whole wheat flour may be used)
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon (or pumpkin pie spice)
- 1⁄2 cup butter, softened
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 2⁄3 cup finely shredded carrot
- 1⁄3 cup crushed pineapple, drained (reserve juice)
- 3⁄4 cup chopped pecans
- 1⁄2 cup golden raisin
- 2 tablespoons pineapple juice
- 7⁄8 cup powdered sugar
- additional chopped pecans
Directions See How It's Made
- Whisk together flour, baking powder, salt, and cinnamon; set aside; cream together butter and sugars; stir in egg and vanilla; stir in carrots and pineapple; stir in flour mixture; stir in chopped pecans and raisins.
- Drop tablespoons of dough onto parchment-lined or greased cookie sheets; bake at 375°F for 10-12 minutes or until cookie springs back when touched lightly and its bottom edges begin turning brown.
- Cool cookies; beat together pineapple juice and powdered sugar, adjusting amounts as necessary, to make a thin glaze; drizzle each cookie with glaze and, before the glaze sets, top with a small pinch of chopped pecans.