Frosted Carrot Drops^ Recipe

Frosted Carrot Drops^ Recipe

Yield: 42 servings
Recipe by luhu.jp

Ingredients:
Carolyn Shaw 6-95,
Fast & Healthy 9/92,
COOKIES,
3/4 cup: Sugar,
1/2 cup: Butter or margarine,
Softened,
1 tsp: Vanilla,
1: Egg,
1 3/4 cup: Flour,
1 tsp: Baking powder,
1 cup: Finely shredded carrots,
1/2 cup: Chopped walnuts or pecans,
1/2 cup: Raisins,
FROSTING,
1 cup: Powdered sugar,
1 tsp: Grated orange peel, if
Desired,
3 tsp: To 5 orange juice,

Directions:

Heat oven to 350F. Beat sugar and butter until light and fluffy. Add
vanilla and egg; blend well. Lightly spoon flour into measuring cup;
level off. Stir in flour and baking powder; mix well. Stir in
carrots, walnuts and raisins. Drop by teaspoonfuls 2" apart on
ungreased cookie sheets. Bake 10-15 minutes until edges are light
golden brown. Remove from cookie sheets; cool completely.

Combine frosting ingredients, using just enough orange juice to reach
proper spreading consistency; mix well. Frost cooled cookies. 3 1/2
dozen cookies.

High Altitude-above 3500 feet: Increase flour to 1 3/4 cups plus 2
tablespoons. Bake as firected.

Per cookie: 80 calories, 1 g protein, 12 g carbohydrate, 0 g fiber, 3
g fat (33%), 5 mg cholesterol, 35 mg sodium, 40 mg potassium, 1
starch exchange. Submitted By CAROLYN SHAW On 06-13-95


Source from luhu.jp