Incorporating a vegetable into holiday cookies is an innovative way to eat more vegies. These cookies are a personal favorite and a family tradition. Even Chris Hartwig’s vintage Mustang fleet reminds me of carrots (see below). Enjoy the recipe!
Cookie batter: 3/4-c. sugar 3/4-c. butter 3/4-c. cooked, mashed carrot l egg 2 c. unbleached flour 2-tsp. baking powder 1/2-tsp. salt 1-tsp. vanilla Frosting: 2 Tbsp. fresh squeezed orange juice 1 Tbsp. fresh grated orange rind 1 Tbsp. butter, melted Powdered sugar (approx, 1 c. or enough to make it spreadable)
Combine and blend sugar and butter. Add carrots and eggs. Combine dry ingredients and add to batter. Add vanilla. Place spoonfuls on parchment paper covered cookie sheet and bake at 400 degrees for approx. 8 minutes. Only bake until they are no longer shiny and slightly brown on edges (tops do not get brown.) Test with a toothpick. Cool on racks. Mix icing ingredients and spread on cooled cookies. These are soft and luscious – the orange and carrots are perfect partners. Freezes well. Enjoy!