Carrot-Pecan Cookies

These drop-style cookies have a cakey texture and are not overly sweet; once topped with an easy-to-make pineapple glaze, they are just right! This recipe was created for the Ready Set Cook #10 Contest.

• Ready In: 50 mins
• Yields: 30 cookies

Ingredients

• 2 1⁄3 cups all-purpose flour (part whole wheat flour may be used)
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  teaspoon cinnamon (or pumpkin pie spice)
• 1⁄2 cup butter, softened
• 1⁄2 cup brown sugar, packed
• 1⁄2 cup granulated sugar
• 1  large egg
• 1  teaspoon vanilla
• 2⁄3 cup  finely shredded carrot
• 1⁄3 cup crushed pineapple, drained (reserve juice)
• 3⁄4 cup  chopped pecans
• 1⁄2 cup golden raisin
• 2  tablespoons  pineapple juice
• 7⁄8 cup powdered sugar
•  additional chopped pecans

Directions

1. Whisk together flour, baking powder, salt, and cinnamon; set aside; cream together butter and sugars; stir in egg and vanilla; stir in carrots and pineapple; stir in flour mixture; stir in chopped pecans and raisins.
2. Drop tablespoons of dough onto parchment-lined or greased cookie sheets; bake at 375°F for 10-12 minutes or until cookie springs back when touched lightly and its bottom edges begin turning brown.
3. Cool cookies; beat together pineapple juice and powdered sugar, adjusting amounts as necessary, to make a thin glaze; drizzle each cookie with glaze and, before the glaze sets, top with a small pinch of chopped pecans.