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

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Vegetables

Cookie

Ingredients

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

directions

Total:

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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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Carrot Cookies

Ingredients

directions