spiced carrot cookies
Spiced carrot cookies is a lacto ovo vegetarian hor d'oeuvre. For 14 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 6g of fat, and a total of 123 calories. This recipe serves 30. 12 people have made this recipe and would make it again. This recipe from Jelly Toast Blog requires carrots, orange zest, baking powder, and butter. From preparation to the plate, this recipe takes around 35 minutes. With a spoonacular score of 10%, this dish is very bad (but still fixable). Similar recipes include Soft and Chewy Spiced Carrot Cake Cookies, Christmas Cookies: Norwegian Christmas Cookies, Carrot Spiced Plum Preserve Crescents and Chocolate Orange, and spiced carrot salad.
Servings: 30
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 cups all purpose flour
1/4 teaspoon allspice
2 Tablespoons baking powder
2 Tbs butter, melted and cooled slightly
1 cup of carrots, cooked (steamed or bailed) and mashed
1 teaspoon cinnamon
1 egg
1/4 teaspoon nutmeg
Zest and juice from 1 small orange (or ½ large)
1 cup of powdered sugar (more or less for desired consistency)
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup vegetable shortening
Equipment:
wire rack
baking sheet
whisk
bowl
oven
Cooking instruction summary:
Directions:Preheat oven to 350°. Line several cookie sheets with parchment paper and set aside.In the bowl of an electric mixer, cream together shortening, carrots and sugar until soft and slightly fluffy. With the mixer on low, add the egg and vanilla. Increase speed to medium and beat until incorporated. Scrape the sides of the bowl, as needed.In a medium bowl, whisk together flour, baking powder, salt, and spices. With the mixer on a low speed (so as to not create a cloud of flour all over your kitchen) gently add the flour mixture to the carrot mixture a little at a time. Gradually increase speed to medium until just mixed.Using a tablespoon scoop, scoop and drop cookies onto the parchment lined baking sheets. Bake for 16-18 minutes or until cookies have set. They will remain soft and generally light in color. Transfer to a wire rack for glazing and cooling. Place wire rack on baking sheet or towel lined counter top to catch glaze drips. Gently spoon glaze over cookies while they are still warm from the oven. The glaze will be absorbed into the cookie. Don’t panic, this is what is supposed to happen.Make the glaze: While the cookies are baking in the oven, make the glaze. Zest and juice a small orange. In a small bowl, mix zest and powdered sugar together. Slowly whisk in the melted butter. Gradually add orange juice until desired consistency is achieved. This should be a runny, yet slightly thickened glaze.Enjoy!
Step by step:
1. Bake for 16-18 minutes or until cookies have set. They will remain soft and generally light in color.
2. Transfer to a wire rack for glazing and cooling.
3. Place wire rack on baking sheet or towel lined counter top to catch glaze drips. Gently spoon glaze over cookies while they are still warm from the oven. The glaze will be absorbed into the cookie. Don’t panic, this is what is supposed to happen.Make the glaze: While the cookies are baking in the oven, make the glaze. Zest and juice a small orange. In a small bowl, mix zest and powdered sugar together. Slowly whisk in the melted butter. Gradually add orange juice until desired consistency is achieved. This should be a runny, yet slightly thickened glaze.Enjoy!
Nutrition Information:
covered percent of daily need
