These cookies do NOT taste like carrot cake!
They are very light, soft cookies that, unfrosted, are not too sweet. I gave some of the unfrosted cookies to my neighbors who neither like things very sweet, nor nuts.
I added the nutmeg to both the cookies and the frosting. And I added butter to the frosting, since it was unbearably sweet without it. I wasn't crazy about the orange flavor in the frosting, but then again, I'm not a fan of orange desserts.
I would make these again, but bigger next time. And either a cream cheese frosting or no frosting (I like them plain, too!)
Lee
Carrot Cookies (Maine)
Adapted from The NY Times New England Heritage Cookbook
Carrot Cookies (Maine)
Cookies:
1 cup shortening (I used butter)
¾ cup granulated sugar
1 egg
1 cup mashed carrots
1 teas vanilla
2 cups flour
2 teas baking powder
½ teas salt
Couple sprinkles of nutmeg
Frosting:
¼ cup orange juice
1 T. orange rind
Confectioner’s sugar
Knob of softened butter
Couple sprinkles of nutmeg
Preheat oven to 350.
Cream the shortening and granulated sugar together until fluffy. Beat in the egg.
Beat in the carrots and vanilla.. Sift together flour, baking powder, salt, nutmeg. Stir into the batter.
Drop by teaspoonfuls, 2 inches apart, onto a greased baking sheet. Bake 15 minutes or until done (if you make bigger cookies, go 20 minutes). Cool on rack.
For frosting, combine the orange juice, orange rind, softened butter and enough confectioner’s sugar to make a spreadable consistency. Grate in some nutmeg. Spread over cooled cookies.
Makes about 30 small cookies.
They are very light, soft cookies that, unfrosted, are not too sweet. I gave some of the unfrosted cookies to my neighbors who neither like things very sweet, nor nuts.
I added the nutmeg to both the cookies and the frosting. And I added butter to the frosting, since it was unbearably sweet without it. I wasn't crazy about the orange flavor in the frosting, but then again, I'm not a fan of orange desserts.
I would make these again, but bigger next time. And either a cream cheese frosting or no frosting (I like them plain, too!)
Lee
Carrot Cookies (Maine)
Adapted from The NY Times New England Heritage Cookbook
Carrot Cookies (Maine)
Cookies:
1 cup shortening (I used butter)
¾ cup granulated sugar
1 egg
1 cup mashed carrots
1 teas vanilla
2 cups flour
2 teas baking powder
½ teas salt
Couple sprinkles of nutmeg
Frosting:
¼ cup orange juice
1 T. orange rind
Confectioner’s sugar
Knob of softened butter
Couple sprinkles of nutmeg
Preheat oven to 350.
Cream the shortening and granulated sugar together until fluffy. Beat in the egg.
Beat in the carrots and vanilla.. Sift together flour, baking powder, salt, nutmeg. Stir into the batter.
Drop by teaspoonfuls, 2 inches apart, onto a greased baking sheet. Bake 15 minutes or until done (if you make bigger cookies, go 20 minutes). Cool on rack.
For frosting, combine the orange juice, orange rind, softened butter and enough confectioner’s sugar to make a spreadable consistency. Grate in some nutmeg. Spread over cooled cookies.
Makes about 30 small cookies.