Carrot Cake Cookies
2-1/4 c. all-purpose flour
1-1/4 c. packed brown sugar
1/2 c. margarine or butter (1 stick), softened
1-1/2 tsp baking powder
1-1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
3/4 tsp vanilla extract
1/2 tsp salt
1 large egg
1-1/2 c. loosely packed shredded carrot
1/2 c. dark seedless raisins
1 3-1/2-oz. can flaked coconut (1-1/3 cups)
1 3-oz. can pecans, chopped
Citrus Glaze
Into large bowl measure first ten ingredients and 1/4 cup water. With
mixer at low speed beat until well-blended occasionally scraping bowl
with rubber spatula. Stir in carrots, raisins, coconut and pecans
until well mixed.
Preheat oven to dg350. Drop dough by rounded tablespoons about 1-inch
apart onto ungreased, large cookie sheets. Flatten slightly. Bake
cookies 20-25 minutes until lightly browned but still soft in center.
Remove to wire rack to cool.
When cookies are cool prepare Citrus Glaze.
Citrus Glaze
In small bowl mix 3/4 cup Confectioners' sugar, 2-1/2 teaspoons lemon
juice and 1/4 teaspoon vanilla extract until smooth. Drizzle glaze
over cookies. Let dry 30 minutes or until glaze is set. Store cookies
in tightly covered container.
Makes about 3 dozen cookies.
Enjoy
Sherri
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