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Carrot coconut cookies
frosted with a zesty orange icing.
Frosted
Carrot Cookies
- 4 large carrots, scraped
and sliced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable shortening
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sweetened flaked
coconut
-
- Frosting:
- 1 teaspoon grated orange
rind
- 1 1/2 tablespoons fresh
orange juice
- 1 teaspoon butter or margarine,
melted
- 1 1/4 cups sifted powdered
sugar
- Place sliced carrots in
a medium saucepan; add water just to cover. Bring to a boil;
cover, reduce heat, and simmer for 25 minutes or until tender.
Drain well and mash carrots; set aside.
- Preheat oven to 350°F
(175°C).
- In a medium bowl whisk
together the flour, baking powder and salt; set aside.
- In a large mixing bowl,
using an electric mixer at medium speed, cream the shortening
and sugar until light and fluffy. Add egg, beating well; add
reserved mashed carrots and vanilla and blend well. Stir in flour
mixture until just blended. Fold in coconut until blended.
- Drop by heaping teaspoonfuls
2-inches apart onto ungreased baking sheets.
- Bake for 10 to 12 minutes
or until lightly browned. Transfer
to wire racks. Spread frosting over warm cookies and allow to
stand until frosting has set.
- For Frosting: Combine
orange rind, orange juice, and butter in a medium mixing bowl.
Add powdered sugar and beat at medium speed of an electric mixer
until smooth. Makes
about 1/2 cup.
Makes about 6 dozen.
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