CARROT COOKIES adapted from Home Cooking Magazine
These are a delightfully soft cookie, not huge on carrot flavor but made me think spring.
2 cups all-purpose flour
1 cup cooked, mashed carrots or 12 oz carrot baby food (I used the baby food)
1 teaspoon vanilla extract
1 cup shortening
3/4 cup sugar
3/4 C coconut
2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees. Grease cookie sheet. For cookies, blend flour, carrots, shortening, sugar, coconut, baking powder, vanilla and salt well. Drop by the teaspoonful onto prepared sheet. Bake 10-15 minutes.
Icing, below Orange
Juice of 1/2 orange (3 to 4 tablespoons)
grated rind of 1 orange
1 tablespoon butter
1 1/4 cup sifted confectioners' sugar
Combine juice and orange rind with butter; stir in sifted confectioners' sugar until desired spreading consistency is reached. Add more juice or confectioners' sugar as needed.