| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookies |
48 |
Servings |
INGREDIENTS
| 1/2 |
c |
Shortening |
| 1/2 |
c |
Butter |
| 3/4 |
c |
Sugar |
| 1 |
c |
Carrots; mashed cooked |
| 2 |
c |
Flour, sifted |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Coconut, shredded |
|
|
Orange Butter Icing |
| 2 1/2 |
tb |
Butter; softened |
| 1 1/2 |
c |
Confectioners sugar; sifted |
| 1 1/2 |
tb |
Orange juice |
| 2 |
ts |
Orange rind, grated |
|
|
— Betty Crocker Cooky Book |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”