Carrot Cookies

The Easter bunny (and other spring visitors) will hop right up for these cake-like Carrot Cookies. Decorated with a sweet glaze and buttercream icing, the spicy cookies are filled with golden raisins, chopped pecans, and fresh carrots.

From Celebrating Cookies, a Leisure Arts Publication, 2009

Carrot Cookies

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    1 cup plus 3 tablespoons butter, softened 1 teaspoon baking powder
    1 cup sugar 1 teaspoon ground cinnamon
    2 eggs 3/4 teaspoon ground allspice
    2 1/2 teaspoons vanilla extract 1/4 teaspoon salt
    3 medium carrots, peeled and quartered 3 cups confectioners sugar
    1/2 cup chopped pecans 3 1/2 tablespoons plus 1 teaspoon milk
    1/2 cup golden raisins 3 tablespoons vegetable shortening
    1 3/4 cup all-purpose flour Orange, Green paste food coloring
    1/4 cup cornstarch


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    • 1

      For cookies, cream butter (1 cup) and sugar in a large bowl until fluffy.

    • 2

      Add eggs and vanilla (2 teaspoons); beat until smooth. Tint orange. Place carrots, pecans, and raisins in a food processor; process until finely chopped. In a small bowl, combine flour, cornstarch, baking powder, cinnamon, allspice, and salt. Add carrot mixture and dry ingredients to creamed mixture; stir until a soft dough forms.

    • 3

      Divide dough into fourths. Wrap in plastic wrap and chill 3 hours or until firm.

    • 4

      On a heavily floured surface, roll out one fourth of dough at a time to 1/4-inch thickness. Use a 1 3/4 x 4 3/4-inch cookie cutter to cut out cookies. Transfer to ungreased baking sheets. Bake at 375 degrees for 7 to 9 minutes or until edges are lightly browned. Transfer cookies to wire racks with waxed paper underneath to cool.

    • 5

      For glaze, combine confectioners sugar (1 1/2 cups) and milk (2 tablespoons plus 1 teaspoon) in a small bowl; beat until smooth. Tint orange. Spoon glaze onto large ends of carrot cookies. Allow glaze to harden.

    • 6

      For buttercream icing, combine confectioners sugar (1 1/2 cups), shortening, butter (3 tablespoons), milk (1 1/2 tablespoons), and vanilla (1/2 teaspoon) in a small bowl; beat until smooth. Tint green. Spoon icing into a decorating bag fitted with a grass tip.

    • 7

      Pipe icing onto tops of cookies to resemble leaves. Allow icing to harden. Store in single layers.

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