Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Shortening |
| ½ cup | Butter |
| ¾ cup | Sugar |
| 1 cup | Carrots; mashed cooked |
| 2 cups | Flour, sifted |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| ¾ cup | Coconut, shredded |
| \N \N | Orange Butter Icing |
| 2½ tablespoon | Butter; softened |
| 1½ cup | Confectioners sugar; sifted |
| 1½ tablespoon | Orange juice |
| 2 teaspoons | Orange rind, grated |
| \N \N | -- Betty Crocker Cooky Book |
ORANGE BUTTER ICING
Heat oven to 400 F. Mix shortening, butter, sugar, eggs, and carrots.
Blend flour, baking powder, and salt into shortening mixture. Mix in coconut. Drop dough by teaspoonfuls about 2" apart on a lightly greased baking sheet. Bake 8 to 10 minutes, or until no imprint remains when touched lightly. Frost cooled cookies with icing.
Icing: Blend butter and sugar together. Stir in orange juice and orange rind until smooth.