Golden Carrot Cookies Recipes

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-CAKE COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
• Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
• Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
• Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

GOLDEN CARROT COOKIES

Steps:

• 1. Cream together first four ingredients. In separate bowl, mix together next three ingredients. Mix dry ingredients into creamed mixture. Drop by spoonfuls onto greased cookie sheet 2 inches apart. Bake at 400 degrees for 8-10 minutes, until lightly browned. Cool and frost cookies. Dip in additional coconut after frosting, or top with a pecan half, if desired.
• 2. Icing: 1 c. sifted powdered sugar 1/4 tsp. salt 1 tbsp. orange juice 1 1/2 tsp. grated orange peel Mix together.

GOLDEN CARROT-SPICE SCONES

Steps:

• Heat oven to 400°. Mix flour, sugar, baking powder, pumpkin pie spice and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, carrots, raisins and egg until dough leaves side of bowl and forms a ball.
• Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet; press slightly.
• Bake 15 to 18 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Drizzle with Spice Glaze. Serve warm.

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.

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 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.

GOLDEN CARROT COOKIES

Steps:

• Cream together sugar and butter until light and fluffy.
• Add egg; beat well.
• Stir in carrots.
• Sift together dry ingredients in a separate bowl, then stir into carrot mixture.
• Add vanilla and lemon extracts.
• Drop dough by teaspoonfuls onto lightly Pam-sprayed cookie sheets.
• Bake in 375* oven for 15 minutes or till light golden brown along edges.

GOLDEN CARROT COOKIES

Steps:

• Mix together shortening, sugar, carrots and eggs. Sift together flour, baking powder, salt and stir in. Stir in coconut.
• Drop teaspoon size cookies on greased cookie sheet.
• Bake for 8 to 10 minutes at 400 degrees F.
• Mix together icing, frost cookies after they have cooled.

GOLDEN CARROT COOKIES

Steps:

• 1. Preheat oven to 400 degrees. Mix shortening, sugar, eggs, and carrots. Mix flour, baking powder, and salt into shortening mixture. Mix in coconut. Drop dough by teaspoons about 2 inches apart on lightly greased cookie sheets. Bake 8-10 minutes or until no imprint remains when touched lightly. Cool and frost.
• 2. Frosting, Blend butter and sugar together. Add orange juice and grated orange rind. Mix till smooth.