Ny Times Carrot Cookies With Orange Icing Recipes

CARROT COOKIES WITH ORANGE BUTTERCREAM ICING

Steps:

• For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
• For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
• Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
• Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.

ORANGE GLAZED CARROT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, baking powder, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg, vanilla, and carrots. On low speed gradually add flour mixture and mix just until blended. Stir in walnuts.
• Drop dough by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Bake for 15 minutes. Transfer cookies to cooling racks to cool completley.
• For the glaze: In a small mixing bowl wisk together powdered sugar, orange juice, and orange zest.
• Dip tops of cooled cookies into glaze and place on cooling racks to set.

CARROT COCONUT COOKIES

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.