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Carrot Cake Cookies Recipe

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This recipe for Carrot Cake Cookies is from The Williams 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 C Granulated Sugar
1 C Packed Brown Sugar
1/2 C Butter or margerine (softened)
1/2 C Vegetable Shortening
2 Eggs
1 t Vanilla
3 C Flour
1 t Baking Powder
1/2 t Baking Soda
1/2 t Cinnamon
1/4 t Salt
1 Can (8oz) Crushed Pineapple, drained (reserve 1 to 2 T juice)
1/2 C Grated Carrot
1/2 C Golden Raisins
1/2 C Chopped Nuts

Frosting

2 C Powdered Sugar
1 pkg (3 oz) Cream cheese, softened
1 T Butter or margarine, softened
Directions:
Directions:
Lightly grease cookie sheets, set aside. In large mixing bowl, combine granulated sugar, brown sugar, 1/2C butter, shortening, eggs and vanilla. Beat at medium speed until well blended. Add flour, baking powder, baking soda, cinnamon and salt. Beat at low speed until soft dough forms. Stir in pineapple, carrot, raisins and nuts.

Drop dough by heaping teaspoons 2 inches apart onto prepared baking sheets. Bake @ 375º for 10 to 12 minutes, or until light golden brown. Cool completely.

In small mixing bowl, combine frosting ingredients and reserved juice. Beat at low speed of electric mixer until smooth. Spread frosting evenly on cookies. Let dry completely before storing.
Number Of Servings:
Number Of Servings:
4-1/2 Dozen Cookies

 

 

 

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