Honey Carrot Cookies
Yield
3 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| 2 | large |
eggs
|
|
| 3 | tablespoons |
honey
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
carrots
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 45 | ml |
honey
|
|
| 5 | ml |
vanilla extract
|
|
| 532 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
carrots
shredded |
|
Directions
Preheat oven to 325℉ (160℃).
In large mixer bowl, combine sugar and butter.
Beat well. Add eggs, honey and vanilla. Beat until well mixed.
Combine flour, baking soda, nutmeg and salt.
Stir dry ingredients into butter mixture; mix well.
Stir in carrot.
Using well-floured hands, shape rounded teaspoonfuls of dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake 13 to 18 minutes or until edges are lightly browned.
Remove immediately to wire racks to cool.
Makes about 3 dozen cookies.
