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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrot Cake Cookies Recipe

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This recipe for Carrot Cake Cookies is from Winter Family Recipes, 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 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup vegetable shortening
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 can crushed pineapple, drained
(reserve 1 to 2 tablespoons juice)
1/2 cup grated carrot
1/2 cup golden raisins
1/2 cup chopped nuts

Frosting
2 cups powdered sugar
1 pkg (3 oz) cream cheese, softened
1 tablespoon butter or margarine, softened
Directions:
Directions:
Heat oven to 375 degrees F. Lightly grease cookie sheets. Set aside. In large mixing bowl, combine granulated sugar, brown sugar, butter, the shortening, eggs and vanilla. Beat at medium speed with electric mixer 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 for 10 to 12 minutes, or until light golden brown. Cool on wire rack or paper towel.

In small mixing bowl, combine frosting ingredients and reserved juice. Beat at low speed with electric mixer until smooth. Spread frosting evenly on cookies. Let dry completely before storing. About 4 1/2 dozen cookies

 

 

 

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