| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Butter; softened |
| 1 |
c |
Brown Sugar |
| 1/2 |
c |
Dark Molasses |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Orange Extract |
| 1 |
c |
Shredded Carrots |
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Nuts; chopped |
| 1 1/2 |
ts |
Baking Powder |
| 2 1/2 |
c |
Flour |
| 1/8 |
c |
Granulated Sugar; optional |
INSTRUCTIONS
Cream butter and sugar until crumbly. Add molasses, egg, vanilla, orange
extract, carrots, raisins and nuts. Mix well. Add baking powder to flour
and stir. Add to remaining ingredients and mix well. Let stand for 15 min.
Drop onto lightly greased pan or roll into small balls. Roll with sugar if
desired. Bake at 375 F for 12-15 min. Or until edges are lightly browned.
Makes 3-4 dozen cookies. NOTE: If using a food processor, shred carrots
first. Remove carrots from bowl. Cream butter and sugar, then add other
ingredients including carrots. Stir by hand to blend.
Posted to MC-Recipe Digest V1 #899 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Nov 10, 1997
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