Thursday, December 14

My Mom’s Iced Carrot Cookie Recipe

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I have fond memories of trying these for the first time one Christmas morning when I was six, and loved them from the start. Years later, my mom gave me the recipe, and I made them at home. Sometimes a favorite recipe is all you need to bring back some cherished moments. It would be interesting to try this with pumpkin or squash instead of carrots. The icing is optional, but really adds to the taste if used.

Before you begin, please make sure you have the following ingredients and materials:

¾ cup sugar

¾ cup shortening

1 egg

1 cup mashed carrots (Gerber baby food will work)

¼ tsp. salt

2 cups flour

2 tsp. baking powder

Juice of one orange

Grated peel of one orange

 1 tsp. butter

1 cup powdered sugar

1 small frying pan

1 large bowl

1 small bowl

1 spoon

Electric mixer (recommended, but not required), or large wooden spoon

Ungreased cookie sheet (one or more)

Directions: Mix the sugar and shortening in the large bowl until creamed. Add egg, carrots, salt, flour, and baking powder. Mix until smooth. Place on cookie sheet in one-inch balls. Bake at 325 degrees for 15 minutes. Allow cookies to cool.

Add the icing: Melt the butter in the frying pan. Combine the orange juice, orange peel, melted butter, and powdered sugar in the small bowl. Spoon over the cookies and allow them to glaze.

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