CARROT COOKIES III
This is a soft cookie my grandmother used to make, very good.
Provided by Barbara Hamilton
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the sugar, shortening and the egg.
- Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
- Drop on greased cookie sheet and bake for 15 minutes.
- To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 47.9 mg, Sugar 5.5 g
OATMEAL CARROT COOKIES
Oatmeal carrot cookies make a great breakfast on the run.
Provided by marinersfan72
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
- Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
- Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 26 g, Cholesterol 27.6 mg, Fat 8.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 4.7 g, Sodium 93.7 mg, Sugar 11.2 g
CARROT COOKIES
Steps:
- Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
- In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients.
- Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown.
CARROT CAKE COOKIES
A universal favourite, in cookie form! Give your standard carrot cake an upgrade with these bite-sized, biscuity treats
Provided by Sarah Cook
Categories Dessert, Snack, Treat
Time 50m
Yield Makes 14
Number Of Ingredients 13
Steps:
- Mix together the cream cheese, 3 tbsp icing sugar and the vanilla extract in a bowl, then put in the freezer to firm up for 30 mins.
- Meanwhile, combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. Tip in the dry ingredients and mix to form a dough.
- Line a baking sheet with baking parchment. Dust your hands with a little flour, then divide the dough into 14 balls and place on the sheet. Use the palm of your hand to flatten each one to a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each one, then carefully wrap the dough up and around the filling to seal it in, pinching the top and rolling back into a rough ball to stop any of the filling leaking out.
- When all the balls are shaped, use your palm to flatten them slightly, then put in the fridge to chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
- Bake the cookies for 20 mins until golden and crisp. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.
- Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with the walnuts and orange zest, then allow to set. Best eaten on the day they are made, but will keep in the fridge in an airtight container for up to 2 days.
Nutrition Facts : Calories 336 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
CARROT CAKE COOKIES
This is a cake like cookie that tastes like carrot cake, but in cookie form.
Provided by Melissa
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g
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