Carrot-Spice Cookies

Finely shredded carrots combined in a batter of brown and granulated sugars, cinnamon, walnuts, plus optional coconut in these drop cookies.

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Ingredients:

• 1/2 c. shortening
• 1/2 c. butter, softened
• 1 c. brown sugar
• 1 c. granulated sugar
• 2 large eggs
• 1 tsp. vanilla
• 2 1/2 c. all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp. cinnamon
• 1 c. finely shredded carrots
• 1 c. chopped walnuts
• 1/2 c. coconut (optional)

Method

Preheat oven to 350 F. Cream shortening and butter. Add brown sugar and granulated sugar. Beat in eggs, one at a time, scraping sides of bowl. Add carrots, walnuts and coconut, if desired. Sift together flour, baking powder, baking soda, salt and cinnamon in separate bowl. Slowly add to wet ingredients until all dry ingredients are well blended. Chill for one hour. Drop by tablespoons about 2 inches apart on cookie sheet. Bake 8 to 10 minutes until golden brown around edges. Cool on wire racks.

Notes: For a variation to this cookie, raisins can be added and a cream cheese frosting made of 4 oz. cream cheese, 2 c. powdered sugar, 2 tbsp. melted butter and 1/2 tsp vanilla extract.

Number of servings: 4 dozen

Submitted By: Shrimp and Artichoke Stuffed Chicken Breast
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