MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Golden Carrot Cookies
 Categories: Cookies, Snacks, Vegetables, Citrus
      Yield: 50 Servings

    1/2 c  Shortening
    1/2 c  Unsalted butter
    3/4 c  Granulated sugar
      2 lg Eggs
    1/2 ts Vanilla extract
      1 c  Carrots; cooked, mashed
      2 c  A-P flour
      2 ts Baking powder
    1/2 ts Salt
    3/4    Sweetened shredded coconut

MMMMM---------------------------ICING--------------------------------
  2 1/2 tb Unsalted butter; softened
  1 1/2 c  Confectioners' sugar; sifted
  1 1/2 tb Orange juice
      2 ts Orange zest

  Set the oven @ 400°F/205°C.

  Line a cookie sheet with parchment paper. Cream the shortening,
  butter, and sugar together on medium speed for 2 minutes, until
  they're light and fluffy. Mix in the eggs, one at a time. Then, mix
  in the vanilla extract and mashed carrots, scraping the bowl once
  or twice.

  Stir together the flour, baking powder, and salt in a medium bowl.
  Add the flour mixture to the bowl with the wet ingredients, and mix
  together on low speed until just combined. Stir the shredded
  coconut in by hand.

  Use a small cookie scoop to add scoops of batter to the prepared
  cookie sheet, placing them about 2" apart. If you don't have a
  cookie scoop, use a rounded teaspoonful of dough.

  Bake the cookies for 8 to 10 minutes; when you touch the tops of
  the cookies, no imprint should remain. Move the cookies to a
  cooling rack. Finish scooping and baking the rest of the dough. Let
  the cookies cool completely.

  Golden Carrot Cookies Icing:

  Use a hand mixer to beat together the softened butter and
  confectioners' sugar. Mix in the orange juice and orange zest; mix
  the icing on high speed until it's smooth and light.

  Use a knife or icing spreader to add a thin layer of orange icing
  to the top of each cookie. If you want the cookies to be thickly
  frosted, make a double batch of icing. The cookies are ready to
  serve.

  To store them, place the cookies in single layers separated by
  sheets of wax paper in an airtight container. They'll keep for up
  to 5 days.

  Recipe by Betty Crocker

  Posted by: Nancy Mock, Toad Sweat, Vermont

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM