Carrot Cookies With Orange Icing Recipes

ICED ORANGE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; gradually add to the creamed mixture. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.

ORANGE GLAZED CARROT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, baking powder, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg, vanilla, and carrots. On low speed gradually add flour mixture and mix just until blended. Stir in walnuts.
• Drop dough by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Bake for 15 minutes. Transfer cookies to cooling racks to cool completley.
• For the glaze: In a small mixing bowl wisk together powdered sugar, orange juice, and orange zest.
• Dip tops of cooled cookies into glaze and place on cooling racks to set.

CARROT COOKIES WITH ORANGE ICING

Steps:

• Preheat the convection/fan oven to 360 degrees Fahrenheit/ 180 degrees Celsius. Line two baking trays with baking paper. If using a regular oven, preheat to 400 degrees Fahrenheit/ 200 degrees Celsius.
• Peel and finely grate the carrots. Set aside.
• Batter: Beat the soft butter and the sugar together until creamy. Beat in the egg and then add the grated carrots. In another bowl, mix the flour, baking powder, cinnamon, and allspice. Add them to the butter mixture and mix with a spatula or spoon to form the dough.
• Form cookies: With floured hands, take small amounts of the dough, form balls about the size of a walnut, flatten them with your palms, and place them on the prepared baking trays.
• Bake: In a convection/fan oven, you will be able to bake both trays of cookies simultaneously. In a regular oven which only allows you to bake one tray of cookies at a time, place the remaining cookie dough in the fridge while the first batch of cookies is in the oven.
• Baking time: Bake the cookies for about 12-15 minutes or until slightly crisp and golden. Leave to cool on the baking trays for about 10 minutes, then transfer to wire racks to cool completely.
• Make orange icing: Zest and juice the orange. Mix the orange juice with the icing sugar to obtain an icing that can be drizzled. Depending on how much juice your orange has released you might need to add a little more icing sugar or a little water to the mixture to give it the right consistency.
• Drizzle the icing all over the cookies and sprinkle them with orange zest and chopped walnuts. Allow setting before serving.

ORANGE CARROT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and carrots. Combine the flour, baking powder and salt; gradually stir into the creamed mixture. Finally, fold in the walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the glaze, put 1 cup of the confectioners' sugar into a medium bowl. Grate the rind of the orange into the bowl with the sugar. Squeeze in enough juice from the orange to form a thin but spreadable consistency. Mix until smooth. If necessary, stir in more confectioners' sugar. Spread onto the cooled cookies. Store in an airtight container.

CARROT COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, and salt; set aside.
• Cream together 1 cup margarine and sugar until light and fluffy. Add the eggs one at a time while continuing to beat until incorporated. Continue to beat in the mashed carrot, coconut, and flour mixture until all the ingredients are well moistened. Drop by spoonfuls onto ungreased baking sheets 2 inches apart.
• Bake in the preheated oven until the cookies slightly flatten and are golden around the edges, about 8 minutes. Remove from the oven, and allow to cool on the pan for 5 minutes. Remove to a wire rack, and cool completely.
• To make the orange-butter frosting, cream together 1/3 cup margarine with confectioners' sugar, orange zest, and orange juice until light and fluffy. Ice the cookies with the frosting once cool.

CARROT COOKIES WITH ORANGE BUTTERCREAM ICING

Steps:

• For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
• For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
• Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
• Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.

CARROT COOKIES WITH ORANGE ICING

Steps:

• Preheat oven to 350 °F. Cream shortening with sugar. Blend in egg.
• Stir in carrots. Sift together flour, salt and baking powder; add to creamed mixture.
• Add vanilla. Drop by teaspoonfuls on greased baking sheet. Bake for 8 - 10 minutes. Mix ingredients for icing. Ice cookies while warm. Yields 3 dozen cookies.

CARROT COOKIES WITH ORANGE ICING

Steps:

• Cream shortening and sugar until fluffy.
• Add carrots, egg, vanilla. Mix well.
• sift together flour, baking powder, salt. Add to carrot mixture, mix well.
• Drop by rounded tablespoon onto ungreased baking sheet.
• Bake 16 minutes at 350°F.
• Icing:.
• mix together orange juice, orange rind, butter, icing sugar.
• Spread on warm cookies.