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Reviewed: Aug. 6, 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 tasted like 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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Reviewer:

hazelnutty

	Cooking Level: Intermediate
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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 Home Town: Elk Grove, California, USA
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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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Reviewer:

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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Reviewer:

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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brennynsmom

	Cooking Level: Intermediate Living In: Tipton, Indiana, USA
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Reviewed: Dec. 24, 2005

These are delicious not too sweet, soft cookie. the icing is what makes them good. I wait until they are cool to ice

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Reviewer:

Sheila H.

	Cooking Level: Expert Living In: Cumberland, Maryland, USA
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