Ingredients Jump to Instructions ↓

  1. Cookies:

  2. 280 g peeled, sliced carrots

  3. 3/4 cup solid vegetable shortening, room temperature

  4. 3/4 cup sugar

  5. 1 large egg

  6. 1 tsp. vanilla extract

  7. 2 cups all purpose flour

  8. 1 tsp. baking powder

  9. 1/2 tsp. salt

  10. 2/3 cup chopped walnuts

  11. Glaze:

  12. 1 cup sifted powdered sugar

  13. 2 tbsp. orange juice

  14. 1/4 tsp. finely grated orange peel

Instructions Jump to Ingredients ↑

  1. For the Cookies:

  2. Preheat oven to 350 degrees. Grease 2 sheet pans. Place the carrots in a medium saucepan with water to cover and boil about 15 minutes until tender. Drain the carrots well then puree in a food processor(you should end up with about 1 cup puree). Cream together the shortening and sugar in a large bowl. Mix in the egg and vanilla. Sift together the flour, baking powder and salt in a medium bowl. Add the flour mixture to the batter alternately with the carrot puree in 2 additions, beating after each addition. Stir in the walnuts. Drop the dough by rounded tablespoonfuls onto the prepared pand, spacing about 1 inch apart. Bake the cookies about 20 minutes until springy and lightly browned.

  3. For the Glaze:

  4. Stir together the powdered sugar, orange juice and peel in a small bowl until smooth. Spread the glaze over the top of the warm cookies. Cool the cookies on a rack until the glaze sets.


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