{"id":2686,"date":"2023-06-02T16:50:08","date_gmt":"2023-06-02T16:50:08","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2686"},"modified":"2024-09-27T01:18:28","modified_gmt":"2024-09-27T01:18:28","slug":"carrot-cookies","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/carrot-cookies\/","title":{"rendered":"Carrot Cookies"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Kay Putano<\/h4>\n\n\n\n

Cream:<\/p>\n\n\n\n

1 c shortening<\/strong><\/em><\/p>\n\n\n\n

3\/4 c sugar<\/strong><\/em><\/p>\n\n\n\n

1 egg<\/strong><\/em><\/p>\n\n\n\n

Sift together & add:<\/p>\n\n\n\n

2 c flour<\/strong><\/em><\/p>\n\n\n\n

2 tsp baking powder<\/strong><\/em><\/p>\n\n\n\n

1\/2 tsp salt<\/strong><\/em><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1 c cooked carrots, mashed<\/strong><\/em><\/p>\n\n\n\n

1 tsp vanilla<\/strong><\/em><\/p>\n\n\n\n

1\/2 tsp lemon extract<\/strong><\/em><\/p>\n\n\n\n

Drop spoonfuls onto GREASED cookie sheet.<\/p>\n\n\n\n

Bake @ 400, 12 minutes or until lightly browned.<\/p>\n\n\n\n

Icing:<\/h4>\n\n\n\n

confectioner sugar<\/em><\/strong><\/p>\n\n\n\n

grated rind of one orange<\/strong><\/em><\/p>\n\n\n\n

fresh orange juice- add to desired consistency<\/strong><\/em><\/p>\n\n\n\n

Don’t skip the frosting! It’s a different cookie without it.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n