CARROT COOKIES III
This is a soft cookie my grandmother used to make, very good.
Provided by Barbara Hamilton
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 47.9 mg, Sugar 5.5 g
CARROT COCONUT COOKIES
These delicious, easy to bake carrot cookies are iced with an orange butter frosting.
Provided by frommyhometoyours
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 2h23m
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, and salt; set aside.
- Cream together 1 cup margarine and sugar until light and fluffy. Add the eggs one at a time while continuing to beat until incorporated. Continue to beat in the mashed carrot, coconut, and flour mixture until all the ingredients are well moistened. Drop by spoonfuls onto ungreased baking sheets 2 inches apart.
- Bake in the preheated oven until the cookies slightly flatten and are golden around the edges, about 8 minutes. Remove from the oven, and allow to cool on the pan for 5 minutes. Remove to a wire rack, and cool completely.
- To make the orange-butter frosting, cream together 1/3 cup margarine with confectioners' sugar, orange zest, and orange juice until light and fluffy. Ice the cookies with the frosting once cool.
Nutrition Facts : Calories 185.5 calories, Carbohydrate 25.6 g, Cholesterol 12.4 mg, Fat 8.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 178 mg, Sugar 18.4 g
CARROT CAKE COOKIES
This is a cake like cookie that tastes like carrot cake, but in cookie form.
Provided by Melissa
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g
CARROT-COCONUT COOKIES
A very soft cake-like cookie. A great way to get carrots into my Dad's diet; sure he is not the only one who needs a little help that way. Wish I could tell you where I got this, but...Dad never knew there were carrots in his cookies.
Provided by Hoosier Margie
Categories Dessert
Time 1h8m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°.
- Mix carrots, sugar shortening and eggs.
- Stir in flour, baking powder and salt.
- Stir in coconut.
- Drop by teaspoon about 2-inches apart onto ungreased cookie sheets.
- Bake until almost no indentation remains when touched, about 8 minutes.
- Remove from cookie sheet and cool on wire rack.
Nutrition Facts : Calories 326.5, Fat 21.6, SaturatedFat 7.6, Cholesterol 35.2, Sodium 177.8, Carbohydrate 30.8, Fiber 1.7, Sugar 13.4, Protein 3.6
CARROT COOKIES
Steps:
- Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
- In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients.
- Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown.
CARROT CAKE NEST COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield About 30 cookies
Number Of Ingredients 18
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, cinnamon, ginger, cloves and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and beat until well combined, then beat in the carrots and walnuts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
- Roll tablespoonfuls of dough into balls, then roll in the coconut. Arrange 1 inch apart on the prepared baking sheets. Make a deep indentation in the centers with the handle of a wooden spoon. Bake, switching the pans halfway through, until the cookies are set and the coconut is golden brown, 22 to 25 minutes. Let cool completely on the pans.
- Meanwhile, make the filling: Beat the cream cheese, butter and vanilla in a medium bowl with a whisk until light and fluffy. Mix in the confectioners' sugar until fluffy. Refrigerate until ready to use. Transfer the filling to a resealable plastic bag. Snip a corner and pipe the filling into the indentation of each cookie. Top with jelly beans.
CARROT CAKE SANDWICH COOKIES
Provided by Food Network Kitchen
Time 1h30m
Yield 12 sandwich cookies
Number Of Ingredients 15
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
- Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
- Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.
CARROT CAKE COOKIES RECIPE BY TASTY
A tasty twist on a classic cake! Crunchy pecans paired with chewy raisins and sweet shredded carrots make these cookies the perfect no-fork-needed dessert. And let's not forget, each cookie oozes with a delectable cream cheese filling.
Provided by Betsy Carter
Categories Desserts
Yield 16 cookies
Number Of Ingredients 16
Steps:
- Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
- Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
- Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
- In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
- Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
- Add the flour mixture and beat until just incorporated.
- Fold in the carrots, raisins, and pecans with a rubber spatula.
- Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
- Place a frozen icing ball in the center of each dough round.
- Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
- Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
- Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
- Enjoy!
Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 27 grams
CARROT CAKE COOKIES
These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 28 cookies.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.
Nutrition Facts :
OATMEAL CARROT COOKIES
Oatmeal carrot cookies make a great breakfast on the run.
Provided by marinersfan72
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
- Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
- Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 190.9 calories, Carbohydrate 26 g, Cholesterol 27.6 mg, Fat 8.8 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 4.7 g, Sodium 93.7 mg, Sugar 11.2 g
CARROT COOKIES
These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-1/2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 128 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 80mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CARROT SPICE THUMBPRINT COOKIES
Carrot cake is a family favorite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they're topped with a rich cream cheese frosting. Who could resist? Each cookie is like eating a piece of carrot cake, but with no fork needed! —Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 20
Steps:
- Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.
Nutrition Facts : Calories 167 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 146mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CARROT-RAISIN NUT COOKIES
Make and share this Carrot-Raisin Nut Cookies recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Line baking sheet/s with parchment paper.
- In a bowl cream butter with brown sugar until fluffy.
- Add in egg and vanilla; beat until well blended.
- Mix in carrots and coconut.
- In a small bowl mix the flour with salt, baking powder, nutmeg, cloves and cinnamon; add to the creamed mixture and mix until combined.
- Mix in raisins and nuts.
- Drop large spoonfuls on prepared baking sheet/s.
- Bake for about 10-12 minutes or until browned.
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