Frosted carrot drops
42 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ½ | cup | Margarine or butter; softened |
| 1 | teaspoon | Vanilla |
| 1 | Egg | |
| 1¾ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 1 | cup | Carrots; finely shredded |
| ½ | cup | Walnuts or pecans; chopped |
| ½ | cup | Raisins |
| 1 | cup | Powdered sugar |
| 1 | teaspoon | Grated orange peel |
| 4 | teaspoons | Orange juice |
Directions
FROSTING
Heat oven to 350F. In a large bowl beat sugar and margarine until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in carrots, walnuts and raisins. Drop dough by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 for 10-15 minutes or until edges are light golden brown. Remove from cookie sheets; cool completely. In a small bowl, combine powdered sugar, orange peel and enough orange juice for desired consistancy; mix well. Frost cooled cookies. Yield 3½ dozen.
NOTES : This is a "cake" like cookie, that has wonderful flavor. A great way to get kids to eat carrots. They taste more like the orange frosting.
My kids love them.
Recipe by: Helen Hartman
Posted to MC-Recipe Digest by "Chris or Terri Weidman" <weedbear@...> on Apr 29, 1998