Ny Times Carrot Cookies With Orange Icing
- Reviews 2
Ready In: 35 mins
Yields: 30-36 cookies
Ingredients
- 1 cup shortening (I subbed about 1/3 cup applesauce for some)
- 3⁄4 cup sugar
- 1 egg
- 1 cup carrot, cooked then mashed
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- orange icing
- 1⁄4 cup orange juice
- 1 tablespoon grated orange rind
- confectioners' sugar
optional
- bit of cinnamon in icing
Directions
- Preheat oven to 350 degrees.
- Cream the shortening and sugar together until light and fluffy.
- Beat in egg.
- Mix in carrot and vanilla.
- Sift together the flour, baking powder and salt and stir into the batter.
- Drop by heaping teaspoonfuls 2 inches apart onto a greased baking sheet and bake for 20 minutes, or until done. (I convection baked at 333 degrees for about 14 minutes.).
- Cool on a wire rack and then spread with Orange Icing.
- To make icing: Combine orange juice, orange rind, cinnamon if using, and enough powdered sugar to make a spreading consistency. You will likely end up with more icing than needed, so you might want to start with less than 1/4 cup juice. Spread frosting over cookies. Any extra icing is good on graham crackers.
- I stored my cookies in the refrigerator, as it is quite warm where I live and the icing runs.
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