MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Betty Crocker's 'Golden Carrot Cookies'
Categories: Cookies, Snacks, Vegetables, Citrus
Yield: 50 servings

1/2 c Shortening
1/2 c Unsalted butter
3/4 c Granulated sugar
2 lg Eggs
1/2 ts Vanilla extract
1 c Cooked, mashed carrots
2 c A-P flour
2 ts Baking powder
1/2 ts Salt
3/4 Sweetened shredded coconut

MMMMM---------------------------ICING--------------------------------
2 1/2 tb Unsalted butter; softened
1 1/2 c Sifted confectioners' sugar
1 1/2 tb Orange juice
2 ts Orange zest

Set the oven @ 400ºF/205ºC.

Line a cookie sheet with parchment paper. Cream the
shortening, butter and sugar together on medium speed
for two minutes, until they’re light and fluffy. Mix in
the eggs, one at a time. Then, mix in the vanilla
extract and mashed carrots, scraping the bowl once or
twice.

Stir together the flour, baking powder and salt in a
medium bowl. Add the flour mixture to the bowl with the
wet ingredients, and mix together on low speed until
just combined. Stir the shredded coconut in by hand.

Use a small cookie scoop to add scoops of batter to the
prepared cookie sheet, placing them about 2 inches
apart. (If you don’t have a cookie scoop, use a rounded
teaspoonful of dough.)

Bake the cookies for 8-10 minutes; when you touch the
tops of the cookies, no imprint should remain. Move the
cookies to a cooling rack. Finish scooping and baking
the rest of the dough. Let the cookies cool completely.

GOLDEN CARROT COOKIES ICING: Use a hand mixer to beat
together the softened butter and confectioners’ sugar.
Mix in the orange juice and orange zest; mix the icing
on high speed until it’s smooth and light.

Use a knife or icing spreader to add a thin layer of
orange icing to the top of each cookie. (If you want the
cookies to be thickly frosted, make a double batch of
icing.) The cookies are ready to serve.

To store them, place the cookies in single layers
separated by sheets of wax paper in an airtight
container. They’ll keep for up to five days.

Nancy Mock, Toad Sweat, Vermont

Makes: 50 2" cookies

RECIPE FROM: https://www.tasteofhome.com

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