Bite Size Carrot Cookies Food

CARROT COOKIE BITES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots and pecans., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 6-8 minutes. Remove to wire racks to cool., Freeze option: Drop dough by rounded teaspoonfuls onto parchment-lined baking sheets. Freeze until firm. Transfer cookie dough balls to resealable freezer containers; seal tightly and freeze for up to 3 months. To bake, place frozen dough 2 in. apart on ungreased baking sheets. Bake at 375° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

CARROT CAKE COOKIES

Steps:

• In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. 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!

EASY CARROT CAKE COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Drizzle icing over cookies. Let stand until set, about 5 minutes.

BITE SIZE CARROT COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy.
• Beat in the eggs, buttermilk and vanilla.
• Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to the creamed mixture.
• Stir in the oats, carrots and pecans.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375F for 6-8 minutes or until lightly browned. Cool on wire racks.
• To FREEZE dough: Drop dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer frozen dough balls into a resealable plastic freezer bag. May be frozen for up to 3 months. To bake frozen dough, place balls 2 inches apart onto ungreased baking sheet. Bake at 375F for 10-15 minutes until lightly browned. Cool on wire racks.

FROST BITE COOKIES

Steps:

• Combine orange juice (or liquor) and raisins in a small bowl and let stand overnight (or--if you are like me and want to make them right now--cover and microwave for 1 minute, cool covered).
• Beat butter and sugar in a large bowl until fluffy.
• Beat in egg and orange peel.
• Combine flour and baking soda in another large bowl and stir into butter mixture.
• Add raisins, any soaking liquid, and oats and mix well.
• Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart and flattening slightly.
• Bake at 350°F 10 to 12 minutes.
• Transfer to racks and cool completely.
• Microwave chocolate and oil 3 to 4 minutes on low power in a small deep bowl, stirring once.
• Let stand 2 minutes, stir until smooth.
• Dip one-third of cookie in chocolate and set on waxed paper.
• Chill until chocolate is firm.
• STRIP VERSION:.
• Divide dough into 4 equal portions.
• Place 2 portions, at least 6 inches apart, on baking sheet.
• Pat each portion into a 12-inch-long log with well-floured hands (dough will be sticky) and flatten each log to 1 1/2 inches wide.
• Bake until golden brown, 12 to 14 minutes.
• Cool on baking sheets 2 minutes.
• Cut logs diagonally into 1-inch-wide strips.
• Follow directions for dipping cookies.

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.

CARROT CAKE COOKIES

Steps:

• Mix together the cream cheese, 3 tbsp icing sugar and the vanilla extract in a bowl, then put in the freezer to firm up for 30 mins.
• Meanwhile, combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. Tip in the dry ingredients and mix to form a dough.
• Line a baking sheet with baking parchment. Dust your hands with a little flour, then divide the dough into 14 balls and place on the sheet. Use the palm of your hand to flatten each one to a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each one, then carefully wrap the dough up and around the filling to seal it in, pinching the top and rolling back into a rough ball to stop any of the filling leaking out.
• When all the balls are shaped, use your palm to flatten them slightly, then put in the fridge to chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
• Bake the cookies for 20 mins until golden and crisp. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.
• Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with the walnuts and orange zest, then allow to set. Best eaten on the day they are made, but will keep in the fridge in an airtight container for up to 2 days.

MARY'S CARROT COOKIES

Steps:

• Cream sugar and shortening; add eggs, vanilla and carrots; mix well.
• Put all dry ingredients in a seperate bowl - mix together and add to wet mixture slowly.
• Stir in coconut.
• Bake at 375 degrees for 10 minutes.
• Whip together the icing ingredients and frost when cooled.

GOLDEN CARROT COOKIES

Steps:

• Cream together sugar and butter until light and fluffy.
• Add egg; beat well.
• Stir in carrots.
• Sift together dry ingredients in a separate bowl, then stir into carrot mixture.
• Add vanilla and lemon extracts.
• Drop dough by teaspoonfuls onto lightly Pam-sprayed cookie sheets.
• Bake in 375* oven for 15 minutes or till light golden brown along edges.

CARROT COOKIES

Steps:

• Cream butter and sugar till fluffy.
• Ad egg and orange rind.
• Combine flour, salt,baking powder and cinnamon.
• Add to butter mixture alternately with carrots.
• Mix to form dough.
• Drop by teaspoonfuls onto greased cookie sheet about 2 in.
• apart.
• Bake at 375* for about 12 minutes or until very light brown around the edges.
• Cool 1 minute, remove from cookie sheet and cool on rack.