Tuesday, March 5, 2013
These are a great little cookie that my friend Sally makes.
She gave me the recipe with this note on top:
Remember---this recipe is 1960's Iowa. You DO NOT have to use shortening.
When I brought these to church, I used a cream cheese frosting.
So..when I made them at home, I did use the shortening and used the orange butter icing. I love the taste of orange in things.
I didn't really 'frost' them either, but rather, just dropped a spoonful of icing on top. You can see the little orange zest flecks if you look close enough. You can also see bits of carrot in the cookie that didn't get mashed well enough.
These cookies are so good---I love them. They aren't that sweet, kind of like a scone, but much more moist than that. The carrots keep them moist and soft. If you didn't frost them tho, they aren't going to appease your sweet tooth. You have to make them and frost them and get a book (by the way, A Good American is a really good read) a cup of hot coffee, and then bliss.
Either frosting you choose is good. I first had these at church when Sally made them with a cream cheese frosting, but the original recipe comes with the butter orange icing, so whatever your choice is fine.
Carrot Cookies with Orange Butter Icing
1 cup shortening
3/4 cup sugar
1 cup carrots, cooked and mashed
2 cups flour
2 t. baking powder
1/2 t. salt
3/4 cups shredded coconut (optional)
Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt. Stir in the coconut.
Bake at 350F for 8-10 minutes.
Cool and frost.
Orange Butter Icing
3 T. soft butter
1 1/2 cups powdered sugar
2 t. grated orange peel
1 T. orange juice
Blend the butter and powdered sugar. Stir in orange peel/zest and juice. Beat until frosting is smooth and of spreading consistency.