Carrot Patch Cookies Recipes

CARROT PATCH COOKIES

Steps:

• In large bowl, beat pudding mix and milk with whisk 2 minutes or until mixture begins to thicken. Let stand 5 minutes. Stir in whipped topping and 1/4 cup of the cookie crumbs.
• Spread pudding mixture evenly in bottom of 8-inch square (2-quart) glass baking dish. Cover with remaining cookie crumbs. Refrigerate 1 hour to set.
• Meanwhile, heat oven to 350°F. In large bowl, stir together cookie mix, butter, flour and egg until a dough forms. Add red and yellow gel food colors; stir until dough turns a bright orange color.
• With fingers, shape dough by rounded tablespoonfuls into small carrot shapes, about 2 inches long; place on ungreased cookie sheets. Repeat with remaining dough. Use sharp knife to make a few shallow lines across top of each cookie.
• Bake 8 to 10 minutes or until set. Cool 2 minutes on cookie sheets; remove from cookie sheets to cooling rack. Cool completely.
• Place dab of white decorating icing on back of each cooled cookie. Break off pieces of edible Easter grass; attach a few pieces to icing on back of each cookie to look like green stem of carrot from front. Carefully place cookies upright in pudding mixture (you may not be able to fit all of the cookies). Serve immediately.

CARROT COOKIES

Steps:

• Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe.
• Preheat oven to 375 f degrees.
• Sift together the flour, baking powder and salt in a medium bowl and set aside.
• Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl.
• Add in combined flour, baking powder and salt until incorporated (do not over mix).
• Add cooled mashed carrots and mix in, taking care not to over mix.
• Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart.
• Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned. Cool on a rack until completely cool.
• While the cookies are cooling, prepare the frosting:.
• Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency.
• Frost cookies.
• Store cookies in the refrigerator with layers separated by waxed paper.
• Enjoy!

CARROT PATCH COOKIES

Steps:

• To make each carrot, cut a slit in one end of a Mike and Ike candy with a sharp knife (an adult's job). Cut a small triangle from the green gummy candy (if needed, roll it flat), then fringe the base to form leaves. Tuck the triangle into the slit of the Mike and Ike and pinch it closed.
• For each carrot planter, place a wafer cookie base on a flat surface. Form the longer walls from two whole cookies and cut a third one to fit the shorter ends. Attach the pieces with frosting.
• To fill four planters, combine 2 tablespoons frosting with 2 tablespoons cookie crumbs. Fill each box with the mixture, then press three candy carrots inside. If needed, add more of the frosting mixture to hold the carrots in place.

CARROT COOKIES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
• Mix shortening, sugar, eggs, and carrots.
• Blend in flour, baking powder and salt. Stir in coconut.
• Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet.
• Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove baking sheet. Let cool.

CARROT COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Cream butter and sugar until very light and fluffy. Add egg and orange rind. Stir to blend.
• In a separate bowl, combine flour, salt, baking powder and cinnamon. Add to butter mixture alternately with grated carrots. Mix to form a dough.
• Drop by teaspoonfuls onto greased cookie sheet. Cookies will spread slightly. Bake for about 12 minutes or until cookies are lightly browned around the edges. Loosen cookies with spatula. Cool on rack.