2 cups carrots, peeled and diced
3/4 cup butter or margarine, softened
1 cup sugar
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
Pineapple frosting mix:
1 1/4 cups sifted powdered sugar
2 Tbsp butter, softened
2 Tbsp pineapple preserves
About 1 Tbsp milk to make it spreadable.
Cook carrots in small sauce pan with salt added, till tender, drain and mash, let cool, should measure about 1 cup.
Cream butter and sugar, add egg and vanilla and beat till fluffy, stir in mashed carrots.
Stir together with flour, baking powder and salt, blend into batter.
Drop by teaspoonful onto ungreased cookie sheet.
Bake at 375º F about 12 minutes and let cool.
Mix together pineapple frosting ingredients and spread on your cookies.