I took this recipe from the St. Louis Post-Dispatch years ago. For this submission I changed the name from the original "Carrot Cookies". They don't taste anything like carrots; in fact, they are almost like the cookie version of wedding cake and are a beautiful, pale orange color. I usually double the recipe as they are a little time consuming when you include the cooling time, but everyone loves them, and I get lots of requests for them. I have not used the baby food as a substitute for carrots, but I've heard from others that it works well, and this can cut the preparation time down considerably. Note: I have not included cooking and cooling carrots in my time estimate as I usually cook them a day or so earlier when I'm in the kitchen doing other things. This makes a nice presentation for a shower or a nice change of pace on the Christmas cookie platter.