Carrot Cookies

We love these carrot cookies either plain or with butter cream frosting flavored with a little lemon zest and lemon juice, or try 1/2 recipe of Creamy Orange Frosting. These cookies have a nice cake-like texture--nice and soft. Note: Made these again today and thought I'd better add a comment. I made them about tablespoon sized and they cooked in 8 minutes. They don't need to brown on bottom--just cook until they are nice and firm.

• Ready In: 25 mins
• Yields: 48 cookies

Ingredients

• 2  cups carrots, peeled and sliced
• 3⁄4 cup butter or 3⁄4 cup margarine, softened
• 1  cup sugar
• 1  large egg
• 1  teaspoon vanilla
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt

Directions

1. Cook carrots in saucepan with water until tender; drain and mash.
2. (Should measure about 1 cup when you are done).
3. Cool.
4. Cream butter and sugar.
5. Add egg and vanilla, beat together until fluffy.
6. Stir in cooled mashed carrots.
7. Stir together flour, baking powder and salt; blend into butter.
8. Drop by spoonful on ungreased cookie sheet.
9. Bake at 375° for about 8-12 minutes (doesn't need to cook until browned--just until firm).
10. Cool.
11. Good plain or top with butter cream frosting with a little lemon zest and lemon juice added.