September 18, 2009
Okay, before I left town for vacation I made these lovely sweet and dainty cookies. They turned out really good. I hope they travel well as they are a bit fragile....I altered a family recipe by adding a bit more sugar and a 1/2 cup of butter to the shortening while creaming..
Nutty Carrot Oatmeal Cookies
w/ cream cheese & orange icing
*These cookies are pretty with flecks of orange carrots throughout and fragile to pack. But well worth the effort...
1 cup shortening plus 1 cube unsalted butter
1 cup sugar
1 cup shredded carrots
2 cups all-purpose flour
¾ -1 cup old fashion oatmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped pecans or walnuts
In a mixing bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots
Combine the flour, baking powder and salt; gradually add to carrot mixture. Drop by rounded teaspoonfuls 2 in. apart onto un greased baking sheet. Bake 8-10 minutes 350 degree oven. Remove to wire rack to cool….& icing while warm.
Mix about (4oz) \ ½ brick of cream cheese
with ½ cup powdered sugar and thin with orange juice to spreading consistency. Spread or drizzle over warm cookies… refrigerate to set icing. Before packing....If you are taking these on a trip or giving as a gift.
Posted by Cheryl Severeide at 6:00 AM