Carrot Cookies with Icing
Submitted by chefsmom
Soft drop cookies made with mashed cooked carrots and shredded coconut, topped with a bright orange butter icing. Makes 4 dozen, great for holiday cookie trays and bake sales.
YIELD
4 dozenPREP
10 minCOOK
20 minREADY
30 minThese aren’t your typical cookie. Mashed cooked carrots go right into the dough, making them soft, pillowy, and just a little bit virtuous (we won’t tell).
Shredded coconut adds chewy texture throughout, and the dough comes together quick. Drop them by teaspoonfuls and they bake up in under 10 minutes.
The orange butter icing is what really sends these over the edge. Fresh orange zest and juice whipped into butter and powdered sugar. One swipe across the top of a warm cookie and you’ll understand why the batch makes four dozen: you’ll need every single one.
Chef Tips
- Boil and mash the carrots ahead of time and let them cool completely before mixing into the dough. Warm carrots will melt the shortening.
- Don’t skip the coconut. It adds moisture and a subtle sweetness that complements the orange icing.
- These cookies freeze beautifully before icing. Thaw and frost the day you plan to serve them for the freshest taste.
Ingredients
Directions
Heat oven to 400.
Mix shortening, sugar, eggs and carrots.
Blend in flour, baking powder andamp; salt.
Stir in coconut.
Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet.
Bake 8 to 10 minutes or until no imprint remains when touched lightly.
Immediately remove from baking sheet.
Cool.
Frost with orange butter icing.
Orange Butter Icing: Blend butter and sugar.
Stir in orange peel and juice.
Beat until frosting is smooth and of spreading consistency.
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