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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carrot Cake Shortbread Recipe

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This recipe for Carrot Cake Shortbread is from The Reimer-Kelly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c butter, softened
3/4 c icing sugar
2 tsp vanilla
3 c all-purpose flour
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/2 c finely grated carrots
1/2 c sweetened coconut
Directions:
Directions:
Preheat oven to 350ºF. Line two large baking sheets with parchment paper.
Cream butter with icing sugar.
Stir in flour, cinnamon, nutmeg, and salt.
Stir in grated carrots and coconut.
Roll out dough on a floured surface to about 1/2 an inch thick.
Cut out 2 1/2-inch circles and transfer to prepared pans.
Bake until dry on top and just barely starting to brown, about 14 minutes.
Cool and decorate with caramel sauce and/or cream cheese frosting.
Personal Notes:
Personal Notes:
I made this recipe for The School of Transformation Fall '22 Graduation.

 

 

 

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