Reviewed: Oct. 11, 2009

These turned out yummy! I used carrots dug from our garden, and with no shortening in the house, substituted 1/4 cup canola oil and 1/2 cup butter. For the icing, I started with the 1/3 cup powdered sugar and added ONE Tablespoon of orange juice, then added more sugar until it was thicker. Even then I had to put only a few drops at a time to keep the icing from flowing off the sides. My parents and siblings all praised these cookies! Try them!

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Lazy Caprese

Cooking Level: Beginning

Home Town: La Canada, California, USA

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Reviewed: May 20, 2009

Very good tasting cookie- it has a great shape and bakes well. My kids ate it and asked for more even though it was a "carrot cookie"!.

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bamfenton

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Reviewed: Feb. 10, 2009

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!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Dec. 15, 2008

These are the cookies my mother made over 50 yrs. ago when I was a child. The only addition from her recipe is 1/2 teas. of lemon extract. Really good!

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GOLDENGIRL743

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Lockhart, Texas, USA

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Reviewed: Aug. 4, 2008

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!

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BLONDIENEG

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Jun. 30, 2008

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.

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hazelnutty

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2008

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.

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kellyd

Home Town: Kansas City, Missouri, USA

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Reviewed: Oct. 9, 2007

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.

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janejcc

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Reviewed: Feb. 26, 2007

Absolutely delicious

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NINAMERRICK

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Gloucester, Ontario, Canada

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Reviewed: Jan. 19, 2006

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!

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