Frosted carrot drops^
42 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Carolyn Shaw 6-95 | ||
| Fast & Healthy 9/92 | ||
| COOKIES | ||
| ¾ | cup | Sugar |
| ½ | cup | Butter or margarine, |
| Softened | ||
| 1 | teaspoon | Vanilla |
| 1 | Egg | |
| 1¾ | cup | Flour |
| 1 | teaspoon | Baking powder |
| 1 | cup | Finely shredded carrots |
| ½ | cup | Chopped walnuts or pecans |
| ½ | cup | Raisins |
| FROSTING | ||
| 1 | cup | Powdered sugar |
| 1 | teaspoon | Grated orange peel, if |
| Desired | ||
| 3 | teaspoons | To 5 orange juice |
Directions
Heat oven to 350F. Beat sugar and butter 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 by teaspoonfuls 2" apart on ungreased cookie sheets. Bake 10-15 minutes until edges are light golden brown. Remove from cookie sheets; cool completely.
Combine frosting ingredients, using just enough orange juice to reach proper spreading consistency; mix well. Frost cooled cookies. 3½ dozen cookies.
High Altitude-above 3500 feet: Increase flour to 1 ¾ cups plus 2 tablespoons. Bake as firected.
Per cookie: 80 calories, 1 g protein, 12 g carbohydrate, 0 g fiber, 3 g fat (33%), 5 mg cholesterol, 35 mg sodium, 40 mg potassium, 1 starch exchange. Submitted By CAROLYN SHAW On 06-13-95