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  • Carrot Cake Cookies Vicki Scott

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    Carrot Cake Cookies Vicki Scott
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. LAND O LAKES Butter
    • 3/4 c. sugar
    • 3/4 c. firmly packed brown sugar
    • 2 x Large eggs
    • 2 tsp vanilla
    • 2 1/2 c. all-purpose flour
    • 1 tsp baking soda
    • 2 tsp grnd cinnamon
    • 1/2 tsp salt
    • 1 c. minced pecans
    • 4 med carrots grated about 2cups
    • 4 c. powdered sugar
    • 1/2 c. LAND O LAKES Butter softened
    • 8 ounce cream cheese softened
    • 1/2 tsp vanilla
    • 1 x tube green decorator icing if you like
    • 1 x tube orange decorator icing if you like

    Directions

    1. Heat oven to 350 F. Combine 1 c. butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, till creamy (2 to 3 min). Add in Large eggs and 2 tsp. vanilla; beat till well mixed (1 to 2 min). Reduce speed to low; add in flour, baking soda, cinnamon and salt. Beat, scraping bowl often, till well mixed (2 to 3 min). Stir in pecans and carrots.
    2. Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake for 12 to 15 min or possibly till lightly browned around edges. Cold completely.
    3. Meanwhile, beat powdered sugar, 1/2 c. butter, cream cheese and 1/2 tsp. vanilla in medium bowl at medium speed till smooth and creamy (3 to 5 min). Frost each cooled cookie with 2 teaspoonfuls frosting. Use decorator icing to make a carrot design on top of each cookie, if you like.
    4. Yield: 3 1/2 dozen cookies
    5. Cute drop cookies which taste just like carrot cake.
    6. Preparation 1 hours.
    7. Baking 12 minutes.
    8. Cooling 15 minutes.
    9. Congratulations to Vicki Scott from Texas who won the Grand Prize in the LAND O LAKES Butter Best Cookie 2001 contest

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