Carrot Patch Cookies Recipes

CARROT PATCH COOKIES

Steps:

• In large bowl, beat pudding mix and milk with whisk 2 minutes or until mixture begins to thicken. Let stand 5 minutes. Stir in whipped topping and 1/4 cup of the cookie crumbs.
• Spread pudding mixture evenly in bottom of 8-inch square (2-quart) glass baking dish. Cover with remaining cookie crumbs. Refrigerate 1 hour to set.
• Meanwhile, heat oven to 350°F. In large bowl, stir together cookie mix, butter, flour and egg until a dough forms. Add red and yellow gel food colors; stir until dough turns a bright orange color.
• With fingers, shape dough by rounded tablespoonfuls into small carrot shapes, about 2 inches long; place on ungreased cookie sheets. Repeat with remaining dough. Use sharp knife to make a few shallow lines across top of each cookie.
• Bake 8 to 10 minutes or until set. Cool 2 minutes on cookie sheets; remove from cookie sheets to cooling rack. Cool completely.
• Place dab of white decorating icing on back of each cooled cookie. Break off pieces of edible Easter grass; attach a few pieces to icing on back of each cookie to look like green stem of carrot from front. Carefully place cookies upright in pudding mixture (you may not be able to fit all of the cookies). Serve immediately.

CARROT CAKE COOKIES WITH CREAM CHEESE FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.
• Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.
• Chill for 1 hour in the refrigerator.
• Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.
• Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
• Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.
• Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.

CARROT COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the sugar, shortening and the egg.
• Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
• Drop on greased cookie sheet and bake for 15 minutes.
• To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.

CARROT COOKIES

Steps:

• Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.