Carrot-Pecan Cookies

Submitted by Debs 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."

 

• Ready In: 50mins
• Ingredients: 16
• Yields: 30 cookies

ingredients

• 551.96 ml all-purpose flour (part whole wheat flour may be used)
• 9.85 ml baking powder
• 2.46 ml salt
• 4.92 ml cinnamon (or pumpkin pie spice)
• 118.29 ml butter, softened
• 118.29 ml brown sugar, packed
• 118.29 ml granulated sugar
• 1 large egg
• 4.92 ml vanilla
• 157.80 ml finely shredded carrot
• 78.78 ml crushed pineapple, drained (reserve juice)
• 177.44 ml chopped pecans
• 118.29 ml golden raisin
• 29.58 ml pineapple juice
• 207.01 ml powdered sugar
• additional chopped pecans

directions

1. 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.
2. 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.
3. 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.

Reviews

[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.

 

[LUv 2 BaKE]

Excellent cookies! The meadley of pineapple, carrot, raisins and pecans is just wonderful especially paired with the cinnamon. I did use half whole wheat flour as suggested. I love the soft, moist, cake like consistency of these cookies. I lioved them both with and without the glaze. Good luck in RSC #10!