Recipe by Barbara Hamilton
"This is a soft cookie my grandmother used to make, very good."
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mashed cooked carrots, cooled
confectioners' sugar for decoration
These were very good! I decreased the amount of veg. shortening to 1/2 cup, and instead of making the glaze I added the orange juice and zest to the batter. They taste like soft, fluffy sugar cookies with a hint of orange - you couldn't taste the carrots at all, so next time I'll probably increase the amount of carrots, and orange zest. TIP: I found that 5 MEDIUM CARROTS equals about 1 cup cooked mashed carrots.
Light and moist cookies. I put extra sugar in the icing.
I find this receipe only made 18 decent size cookies. I also made the mistake of adding the orange zest and juice to the cookie batter. Tasted wonderful and I didn't need the extra calories of using the icing sugar on top.
These were great! I used the suggestion of 5 carrots to make 1 cup of mashed carrots, but found that that was still a little much. Maybe 4 next time.
Also, the icing needed WAY more than 1/3 cup of powdered sugar. I would start off with that and add in about 1/2 tbsp of OJ at a time. The consistency is very important - or else you end up with a gorgeous mess all over your cookie sheets. You should also wait until they are cool to ice - just so it does not go cascading down the sides of each cookie.
The end result was a soft, cakey cookie with a slightly sweet flavor and a wonderful tart icing to really bring it together. YUMMY!
When I saw no reviews, I had to give one! I haven't tried these yet, but I am 99% sure these are the same cookies MY grandma used to make. She would use carrot baby food. So many recipes call for cinnamon or other spices. These just do NOT need that. They come out like a nice soft buttermilk sugar cookie, and are a very pretty orange. Delicious! My grandma used to place one pecan in the center of each. Thanks so much for the recipe as I'm not sure I can find my grandma's!
I totally changed the recipe, but I am rating this on the combination of the flavors. I added the orange juice and zest into the cookie itself instead of making icing and it was fantastic! I would recommend putting the carrots through a processor and pureeing until they are smooth before putting them into the cookie, because if you happen to have a few clumps, they make the cookie taste a little doughy even if it is fully cooked. Love the taste of the carrots and orange together. Only changed the recipe to make a healthy cookie intstead of a regular one. Great recipe.
I was pleasantly surprised with this recipe. There is NO carrot taste. My bf thought they were a great shortbread-like cookie, but softer and tastier. I agree. I added the zest to the batter (oops) but it worked well. --We did decide to do more than just glaze. I made these into thumbprint cookies, with a small dab of various jellies I had on hand. WOW, that kicked them up a notch! :) The recipe as written is good, but if you want to experiment a little, make an indent and add a dab of jelly. YUM!
These weren't quite what I was expecting but they were very good. I have a very picky eater so I am always tried to disguise vegetables whenever possible. I followed the recipe and thought the orange glaze was a must. Next time though I think will add the orange straight to batter and cut out the confectioners sugar. I thought the zing from the orange was a necessary component.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cookies III
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 40
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