| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
St. louis p, Post1 |
42 |
servings |
INGREDIENTS
|
|
=== FOR COOKIES === |
| 3/4 |
c |
Butter -; (1 1/2 sticks) |
| 3/4 |
c |
Granulated sugar |
| 1 |
|
Egg; beaten |
| 1 |
c |
Cooked mashed carrots |
| 2 1/2 |
c |
Cake flour |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Almond extract |
|
|
=== FOR ICING === |
| 1 1/2 |
c |
Powdered sugar |
| 1 1/2 |
tb |
Butter; melted |
|
|
Grated zest of 1 orange; (colored |
|
|
Portion of peel) |
|
|
Juice of 1 orange -; (abt 1/4 cup) |
INSTRUCTIONS
To prepare cookies: Preheat oven to 350 degrees. With electric mixer,
beat together butter and sugar until fluffy. Add beaten egg, mashed
carrots, cake flour, salt, baking powder, vanilla and almond extract.
Drop by rounded teaspoons onto greased cookie sheet. Bake for 10 to
12 minutes, or until the tops look set and dull; bottoms will not
brown. Let cool before icing. To prepare icing: Sift sugar into a
bowl. Add melted butter, orange zest and juice. Consistency should be
that of a thin glaze. Makes about 1 cup. Yields 42 (2-inch) cookies.
Tester's notes: Beautiful cream-colored drop cookie with flecks of
bright orange carrot mixed throughout. Excellent taste with a moist
texture.
Recipe Source: St. Louis Post-Dispatch - 12-07-1998
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