Carrot Cookie Bites

From TOH Simple & Delicious mag. This cookie dough can be frozen.

• Ready In: 25 mins
• Yields: 7 dozen

Ingredients

• 2⁄3 cup shortening
• 1  cup  packed brown sugar
• 2  eggs
• 1⁄2 cup buttermilk
• 1  teaspoon vanilla extract
• 2  cups all-purpose flour
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 2  cups  quick-coooking oats
• 1  cup  shredded carrot
• 1⁄2 cup  chopped pecans

Directions

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