Name: Carrot Cookies
Ingredients: 1/2 c Shortening **; room temp; 1/2 c Butter or margarine; softened; 3/4 c Sugar; 2 Eggs; 1 c Mashed carrots; 2 c All-purpose flour; 2 ts Baking powder; 1/2 ts Salt; 3/4 c Shredded coconut; 3 tb Butter or margarine; softened; 1 1/2 c Confectioner's sugar; 2 ts Grated orange peel; 1 tb (approx.) orange juice

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cookies	48	Servings

INGREDIENTS

1/2	c	Shortening **; room temp
1/2	c	Butter or margarine; softened
3/4	c	Sugar
2		Eggs
1	c	Mashed carrots
2	c	All-purpose flour
2	ts	Baking powder
1/2	ts	Salt
3/4	c	Shredded coconut
3	tb	Butter or margarine; softened
1 1/2	c	Confectioner's sugar
2	ts	Grated orange peel
1	tb	(approx.) orange juice

INSTRUCTIONS

ORANGE BUTTER ICING
Heat oven to 400.
Mix shortening, sugar, eggs & carrots. Blend in flour, baking powder &
salt. Stir in coconut. Drop dough by teaspoonfuls about 2 inches apart onto
lightly greased baking sheet.
Bake 8 to 10 minutes or until no imprint remains when touched lightly.
Immediately remove from baking sheet. Cool. Frost with Orange Butter Icing.
Makes 4 dozen cookies.
ICING: Blend butter & sugar. Stir in orange peel and juice. Beat until
frosting is smooth and of spreading consistency.
** recipes just says to use part shortening and part soft butter. I use 1/2
and 1/2 in equal quanties.
MY NOTES: These cookies are so delicate and delicious that I personally
find the orange butter icing in this recipe a bit overpowering. I either
cut down on the amount of peel, using maybe 1/2 tsp, or use dried as it is
milder, or cut it out altogether. At times I've just used milk or cream
instead of the orange juice, and some vanilla flavoring. It's a matter of
your own taste.
Recipe by: Betty Crocker Recipe Card Library
Posted to TNT Recipes Digest by CZYV41F@prodigy.com ( DEBORAH LEE) on Feb
20, 1998

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