After School Carrot Cookies Food

CARROT OATMEAL COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours., Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

CARROT COOKIES

Steps:

• Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe.
• Preheat oven to 375 f degrees.
• Sift together the flour, baking powder and salt in a medium bowl and set aside.
• Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl.
• Add in combined flour, baking powder and salt until incorporated (do not over mix).
• Add cooled mashed carrots and mix in, taking care not to over mix.
• Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart.
• Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned. Cool on a rack until completely cool.
• While the cookies are cooling, prepare the frosting:.
• Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency.
• Frost cookies.
• Store cookies in the refrigerator with layers separated by waxed paper.
• Enjoy!

CARROT COOKIES

Steps:

• Cook carrots in saucepan with water until tender; drain and mash.
• (Should measure about 1 cup when you are done).
• Cool.
• Cream butter and sugar.
• Add egg and vanilla, beat together until fluffy.
• Stir in cooled mashed carrots.
• Stir together flour, baking powder and salt; blend into butter.
• Drop by spoonful on ungreased cookie sheet.
• Bake at 375° for about 8-12 minutes (doesn't need to cook until browned--just until firm).
• Cool.
• Good plain or top with butter cream frosting with a little lemon zest and lemon juice added.

AFTER-SCHOOL CARROT COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine butter and brown sugar in a large bowl; mix together with an electric mixer until light and fluffy. Beat in carrots and egg.
• Combine all-purpose flour, whole wheat flour, cinnamon, baking powder, nutmeg and salt in a bowl. Stir into carrot mixture, a little at a time, blending dough well after each addition.
• Drop spoonfuls of dough 2 inches apart onto a baking sheet; flatten with a moistened fork.
• Bake in the preheated oven until cookies are golden and crisp, about 15 minutes. Transfer to wire racks to cool, about 15 minutes.

CARROT-RAISIN SPICE COOKIES

Steps:

• Mix flour, cereal, pumpkin pie spice and baking soda; set aside.
• Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add egg product and vanilla; mix well. Add flour mixture; beat on low speed until well blended. Stir in carrots, raisins and walnuts; let stand 10 minutes.
• Drop rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
• Bake at 350°F for 10-12 minutes or until golden brown. Cool on wire racks.

CARROT COOKIES WITH ORANGE BUTTERCREAM ICING

Steps:

• For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
• For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
• Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
• Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.