Carrot coconut cookies frosted with a zestyorange icing.
Recipe: Frosted Carrot Cookies
4 large carrots, scraped and sliced2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt3/4 cup vegetable shortening3/4 cup granulated sugar1 large egg1 teaspoon vanilla extract1/2 cup sweetened flaked coconutFrosting:1 teaspoon grated orange rind1 1/2 tablespoons fresh orange juice1 teaspoon butter or margarine, melted1 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 mashcarrots; 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 electricmixer at medium speed, cream the shortening and sugar until lightand fluffy. Add egg, beating well; add reserved mashed carrotsand vanilla and blend well. Stir in flour mixture until justblended. Fold in coconut until blended.
Drop by heaping teaspoonfuls 2-inchesapart onto ungreased baking sheets.
Bake for 10 to 12 minutes or until lightlybrowned. Transfer to wire racks. Spreadfrosting over warm cookies and allow to stand until frostinghas set.
For Frosting: Combine orange rind, orangejuice, and butter in a medium mixing bowl. Add powdered sugarand beat at medium speed of an electric mixer until smooth.Makes about 1/2 cup.
Makes about 6 dozen.
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