Frosted carrot drops^

42 servings

Ingredients

Quantity Ingredient
Carolyn Shaw 6-95
Fast & Healthy 9/92
COOKIES
¾ cup Sugar
½ cup Butter or margarine,
Softened
1 teaspoon Vanilla
1 Egg
1¾ cup Flour
1 teaspoon Baking powder
1 cup Finely shredded carrots
½ cup Chopped walnuts or pecans
½ cup Raisins
FROSTING
1 cup Powdered sugar
1 teaspoon Grated orange peel, if
Desired
3 teaspoons To 5 orange juice

Directions

Heat oven to 350F. Beat sugar and butter until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in carrots, walnuts and raisins. Drop by teaspoonfuls 2" apart on ungreased cookie sheets. Bake 10-15 minutes until edges are light golden brown. Remove from cookie sheets; cool completely.

Combine frosting ingredients, using just enough orange juice to reach proper spreading consistency; mix well. Frost cooled cookies. 3½ dozen cookies.

High Altitude-above 3500 feet: Increase flour to 1 ¾ cups plus 2 tablespoons. Bake as firected.

Per cookie: 80 calories, 1 g protein, 12 g carbohydrate, 0 g fiber, 3 g fat (33%), 5 mg cholesterol, 35 mg sodium, 40 mg potassium, 1 starch exchange. Submitted By CAROLYN SHAW On 06-13-95

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