Marys Carrot Cookies Recipes

CARROT-CAKE COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
• Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
• Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
• Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

AUNT MARY'S COOKIES

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

MARY'S SUGAR COOKIES

Steps:

• In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours.
• Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar.
• Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

MARY'S BELL COOKIES

Steps:

• Make filling:
• Stir together brown sugar, butter, and 3 tablespoons cherry juice until combined, then stir in pecans. Set cherries aside.
• Make cookies:
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Whisk together flour, ginger, baking soda, salt, and coffee.
• Beat together brown sugar and shortening in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 6 to 8 minutes. Add corn syrup, egg, and cream and beat until combined well.
• Reduce speed to low and add flour mixture, then mix until combined.
• Roll out one third of dough between 2 sheets of wax paper to 1/8-inch thick (about 15 by 11 inches). Chill dough on wax paper on a baking sheet until slightly firm, about 10 minutes. Cut out as many cookies as possible with cutter and transfer with a metal spatula to 2 ungreased large baking sheets, spacing them 1/2 inch apart. Roll out, chill, and cut remaining dough in same manner. Reserve scraps.
• Center 1/2 teaspoon nut filling on lower half of each cookie, then, using spatula, fold sides in toward center to form a cone. (Dough may crack along fold; part of filling will be exposed.)
• Stem and quarter cherries. Place 1 cherry quarter over exposed filling on each cookie to make bell clapper.
• Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 12 to 16 minutes total. Transfer to racks to cool completely.
• Reroll scraps, then make more cookies in same manner (reroll only twice), baking them on cooled sheets.

AUNT MARY'S CARROT-PINEAPPLE BUNDT CAKE

Steps:

• Grease and lightly flour baking pan. Preheat oven to 325°F
• Mix together dry Ingredients: sugar, soda, cake flour, salt, cinnamon, baking powder
• Drain can of pineapple juice from pineapple, saving the juice.
• Add the following to the dry mixture and beat for 3 minutes: Pineapple juice, eggs, oil, vanilla
• Stir in pineapple, carrots and (optional) pecans
• Bake in Bundt pan at 325 degrees for about 1 1/2 hours. (Can also be baked in 9 x 13 for about 45 minutes.).
• Cool for 10 minutes in pan before unmolding
• Frost with Currant-Nut Icing.
• Currant-Nut Icing
• 4 1/2 cups icing sugar (1 box) 2 Tablespoon vanilla
• 1 pkg (8 oz.) soft cream cheese 1/4 cup chopped walnuts
• 1/4 cup butter 1/4 cup currants
• 2 Tablespoon milk
• Plump currants by soaking in 1/3 cup of hot water for 5 minutes.
• Drain well.
• Beat sugar, cream cheese (I use laughing cow cheese), butter, milk and vanilla
• until smooth. Fold in walnuts and currants.
• Spread over cooled cake.

AUNT MARY DILLON'S PRALINE COOKIES

Steps:

• Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
• Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
• In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

MARY'S CARROT COOKIES

Steps:

• Cream sugar and shortening; add eggs, vanilla and carrots; mix well.
• Put all dry ingredients in a seperate bowl - mix together and add to wet mixture slowly.
• Stir in coconut.
• Bake at 375 degrees for 10 minutes.
• Whip together the icing ingredients and frost when cooled.