1 cup chopped carrots
3/4 cup sugar
3/4 cup butter
1 egg, beaten
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon pure almond extract
3 cups confectioners sugar
1/4 cup orange juice
1 teaspoon butter, melted
1/2 teaspoon lemon juice
Milk as needed


1. Prepare Cookies: Preheat oven to 350 degrees F. In a small saucepan, add carrots and water to cover. Simmer carrots until very tender. Mash well, measure out one cup and set aside.
2. In a large bowl, cream sugar and butter. Add mashed carrots, egg, flour, baking powder, salt, pumpkin pie spice and almond extract. Whisk to combine.
3. Using a teaspoon, drop dough on an ungreased cookie sheet. Bake for about 15 minutes, until golden brown.
4. Prepare Frosting: In a medium bowl, combine confectioners sugar, orange juice, butter and lemon juice. Add milk by teaspoonfuls if too stiff. Frost cookies while still warm.

These cookies will keep for several days in a covered container. Store between layers of waxed paper.

Carrot Cookies
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