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    You are in: Home / Recipes / Soft Carrot Cookies Recipe
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    Soft Carrot Cookies

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    30 mins

    12 mins

    Nose's Note:

    Not too sweet. From the 1964 edition of Joy of Cooking, which describes them as "a sophisticatedly flavored soft tea cookie with an oil base," a description I found quite accurate (to my surprise - I'd never thought of anything involving carrots as particularly sophisticated). I used whole wheat pastry flour and canola oil. I did not add any fruit, and I added ginger to half the batch -- I liked them slightly better with it, but they were good without it too. I think these would also be good with nuts added, and if you do want them sweeter, you could make a glaze with confectioner's sugar, a little orange juice, and possibly a bit of butter or cream cheese. I like them as is. Cooking time includes cooking the carrots and zesting the oranges.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees Fahrenheit.
    2. 2
      Lightly grease a cookie sheet.
    3. 3
      Beat the egg.
    4. 4
      Add sugar and oil and beat well.
    5. 5
      Add remaining ingredients.
    6. 6
      Drop batter from a teaspoon, spacing generously, onto greased cookie sheet.
    7. 7
      Bake 10 to 12 minutes or until light golden brown.

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    Ratings & Reviews:

    • on August 21, 2006



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    Nutritional Facts for Soft Carrot Cookies

    Serving Size: 1 (11 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 46.4
    Calories from Fat 23
    Total Fat 2.6 g
    Saturated Fat 0.3 g
    Cholesterol 7.0 mg
    Sodium 33.5 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 0.1 g
    Sugars 2.6 g
    Protein 0.5 g

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