Combine honey, egg, oil, cinnamon and carrots in a large bowl.
Combine flour and baking powder; add to carrot mixture.
Mix together.
Dough will be stiff.
Chill at least 1 hour before rolling dough to 1/8- 1/4 inch thick and cutting out your favorite shapes with floured cookie cutters or knives.
Bake at 325 degrees for 8 to 10 minutes or until the bottoms are lightly browned.
Cool on rack before storing.
Cream together shortening and sugar until fluffy.
Add carrots, egg and vanilla; mix well.
Sift together flour, baking powder and salt.
Add to carrot mixture.
Mix well.
Prepare icing/glaze by squeezing the juice from one orange and grating the rind into the juice, then add confectioners sugar until it is of spreading consistency. Set aside.
Cream sugar and shortening together. Stir in slightly beaten egg, add flour, baking powder, salt and vanilla. Blend in the cooked carrots. Drop by teaspoon on to greased cookiesheet and bake at 375 for 12 to 15 minutes or until the bottoms are lightly brown.
Put the cookies on a rack to cool, but while still warm spread some of the glaze on to each.
Preheat oven to 350\u00b0F. Grease 2-3 baking trays and line with parchment paper.
In a stand mixer, beat butter, sugar and egg yolk until combined. Stir in grated carrot. Combined flour, baking soda and cinnamon then fold into wet ingredients. Stir in oats and enough milk to make a firm dough.
Using damp hands, roll heaped teaspoonfuls of mixture into balls. Place, 2 inches apart, on prepared trays and flatten into 1 inch rounds.
Bake for 15 mins, or until golden brown. Let cool on trays.
For the cookies: Preheat oven to 350 degrees.
Cream shortening and sugar until fluffy.
Add carrots, egg, vanilla. Mix well.
sift together flour, baking powder, salt. Add to carrot mixture, mix well.
Drop by rounded tablespoon onto ungreased baking sheet.
Bake 16 minutes at 350\u00b0F.
Icing:
mix together orange juice, orange rind, butter, icing sugar.
Spread on warm cookies.
or 5 minutes.
Remove cookies to another cooling rack, until
s billed as the richest carrot cake recipe ever.
Lightly grease
Peel and finely grate one full carrot.
Cream together the shortening and sugar.
Mix in the egg.
Add in the flour and baking powder.
Fold in finely grated carrot until blended well.
Drop by spoonfuls onto greased cookie sheet.
Bake at 375 for 10-13 minutes.
In a bowl, beat together the butter and sugar until creamy. Beat in lemon extract, vanilla, egg and carrot.
Stir together the flour and dry ingredients.
Add to butter mixture, then the nuts. Drop by spoonfuls on greased cookie sheet.
Place about 1/2-inch apart.
Bake at 375\u00b0 for 12 minutes or until edges are brown.
Cool on rack.
Makes 6 dozen.
Mix oats, flour and baking soda in bowl.
Cream butter and peanut butter in mixer bowl.
Add sugar and brown sugar; beat until light.
Add egg and milk; mix well.
Stir in oats mixture 1/4 at a time.
Stir in carrot and chocolate chips.
Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheet.
Bake at 375\u00b0 for 12 to 14 minutes.
Cream butter and sugar well.
Beat in egg.
Mix in carrot, milk, and vanilla.
Add remaining ingredients; mix well.
Drop by spoonfuls onto greased cookie sheets.
Bake in a preheated 350* oven for about 12 to 15 minutes until slightly browned.
Remove to wire racks to cool.
Enjoy!
coa powder. As with all cookies, it's the taste
o perfectly shaped cut-out cookies/ The cookies won't\"spread\" as
owl. Add the hazelnuts and carrot.
Whisk the maple syrup
f using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
cups of carrots for recipe.
Preheat oven to 375
ounds. Peel and cut the carrot into 1/2 inch pieces
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.
Place cookies on cookie sheet and then