Bite Size Carrot Cookies

Found this gem of a recipe in TOH March 2009 edition. I found the cookies to have a soft center and a nice spicy flavor. TOH gave hints on how to freeze the dough and bake later too which I added at the end of the recipe. I'm confused by what food.com calculates as calories as TOH listed these cookies as 50 calories a piece, 2 g fat (trace saturated), 6 g carb., trace fiber with diabetic exchange at 1/2 starch, 1/2 fat. I was surprised at what food.com has listed.

• Ready In: 25 mins
• Serves: 84
• Yields: 84 cookies

Ingredients

• 2⁄3 cup shortening
• 1  cup brown sugar, packed
• 2  eggs
• 1⁄2 cup buttermilk (I used a low-fat buttermilk)
• 1  teaspoon vanilla extract
• 2  cups all-purpose flour
• 1  teaspoon cinnamon (I probably used 1 1/2 tsp)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon nutmeg, ground (I used more like 1/2 tsp)
• 1⁄4 teaspoon clove, ground
• 2  cups quick-cooking oats
• 1  cup carrot, shredded
• 1⁄2 cup pecans, chopped

Directions

1. In a large bowl, cream shortening and brown sugar until light and fluffy.
2. Beat in the eggs, buttermilk and vanilla.
3. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to the creamed mixture.
4. Stir in the oats, carrots and pecans.
5. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
6. Bake at 375F for 6-8 minutes or until lightly browned. Cool on wire racks.
7. To FREEZE dough: Drop dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer frozen dough balls into a resealable plastic freezer bag. May be frozen for up to 3 months. To bake frozen dough, place balls 2 inches apart onto ungreased baking sheet. Bake at 375F for 10-15 minutes until lightly browned. Cool on wire racks.