- 1 cup coarsely chopped peeled carrots
- 3/4 cup granulated sugar
- 1/2 cup vegetable shortening
- 1/2 cup, softened
- 2 large eggs
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sweetened flake coconut
- 3 tablespoon butter
- 1 1/2 cups powdered sugar
- 1 tablespoon orange juice
- 2 tablespoons finely grated orange peel
Preheat oven to 350°. Place carrots in small saucepan and cover with water. Bring to boil, reduce heat and simmer until carrots are tender, about 10 minutes. Drain and mash with fork; cool. Combine sugar, shortening, ½ cup butter, eggs and mashed carrots in medium bowl. Beat until smooth. Mix flour, baking powder and salt in small bowl until well combined. Stir into creamed mixture until well blended. Stir in coconut. Drop by level tablespoonfuls about 2 inches apart on nonstick cookie sheets. Bake for 8 to 10 minutes or until golden brown around edges. Cool on wire rack.
Meanwhile, combine powdered sugar, orange juice, orange peel and butter in a small bowl. Beat until smooth. Spread cooled cookies with icing.
Makes 36 cookies.
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