Prep 45 mins
Cook 15 mins
Gillan's Bakery was a very well-known and popular place in my hometown of Moberly MO. We lived in the country, so my mother would always shop at Gillan's when we went into town. She loved their doughnuts, cinnamon rolls, bear claws and gooey butter coffee cakes. At Easter they would bake Hot Cross Buns, so they would always be a special treat for our family. Paula Gillan was in my high school class. I attended a "bunking party" at her house back in the late 50's or early 60's. The refreshments included these wonderful carrot cookies. Mrs. Gillan graciously shared her recipe with me. Now it's 50 years later, and it's still a favorite of mine.
- 236.59 ml butter
- 177.44 ml sugar
- 1 egg, beaten
- 236.59 ml cooked mashed carrot
- 4.92 ml vanilla
- 473.18 ml sifted flour
- 4.92 ml baking powder
- 2.46 ml salt
- Cream butter and sugar; add the egg; add carrots and vanilla; add sifted dry ingredients. Mix well by hand. Drop cookies on greased cookie sheet and bake at 375 degrees for 12-15 minutes.
- Frost while hot with the following recipe: 3 tablespoons orange juice; 1 grated orange rind; and enough powdered sugar to make consistency for spreading.
I think that it is the glaze that makes these cookies so good!