Golden Carrot Cookies Food

GOLDEN CARROT COINS

Steps:

• In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon.

CARROT CAKE COOKIES

Steps:

• Heat oven to 350°F.
• Combine 1 cup butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Add flour, baking soda, cinnamon and salt; beat at low speed, scraping bowl often, until well mixed. Stir in carrots and pecans.
• Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
• Combine powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in bowl; beat at medium speed until smooth and creamy. Reserve 1/2 cup frosting.
• Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one half green and one half orange. Spoon each tinted frosting into resealable plastic food bags; snip off corner of bags. Make carrot design on top of each cookie, if desired.

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.

GOLDEN CARROT COOKIES

Steps:

• 1. Cream together first four ingredients. In separate bowl, mix together next three ingredients. Mix dry ingredients into creamed mixture. Drop by spoonfuls onto greased cookie sheet 2 inches apart. Bake at 400 degrees for 8-10 minutes, until lightly browned. Cool and frost cookies. Dip in additional coconut after frosting, or top with a pecan half, if desired.
• 2. Icing: 1 c. sifted powdered sugar 1/4 tsp. salt 1 tbsp. orange juice 1 1/2 tsp. grated orange peel Mix together.

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.

GOLDEN, MOIST CARROT CAKE

Steps:

• PREPARATION: Arrange a shelf in the lower third of the oven and place a baking stone on it.
• Preheat oven to 350°F
• Spread nuts on a baking sheet, place in the oven on the stone, and roast for 10 to 12 minutes.
• While nuts are hot, stir in 2 tablespoons butter and 1/4 teaspoon salt; set aside.
• Spray 2 (8-inch) round cake pans (the 2-inch high kind) with nonstick cooking spray and line with a parchment circle.
• Spray very lightly on top of parchment, too.
• THE CAKE: In a large mixing bowl, combine flour, remaining 1/2 teaspoon salt, cinnamon, nutmeg, allspice, and orange zest.
• Beat well at medium speed with an electric mixer.
• In another bowl, stir together whole eggs, egg yolks, and brown sugar.
• Then, add oil, vanilla, and orange juice, stirring to combine.
• Make a hole in the center of flour mixture and add egg mixture, a little at a time, stirring by hand.
• Add carrots and roasted nuts.
• Pour batter into prepared pans (spoon batter from one pan to the other until batter is divided equally).
• Drop pans, one at a time, onto the counter from a height of 4 inches to knock out large air bubbles.
• Place both pans in oven on stone.
• Bake for approximately 30 to 35 minutes, or until the center springs back when touched. Ideally, cake should not pull away from sides until it has just come out of oven. (The center temperature should read approximately 209° on an instant-read thermometer.).
• COOLING THE CAKE: Cool cake layers in pans on a cooling rack for approximately 10 minutes.
• Shake pan to loosen cake all around.
• Spray a cooling rack with nonstick cooking spray.
• Place rack, sprayed side down, on top of cake and invert.
• Let cool completely.
• FROSTING THE CAKE: When completely cool, slice each layer in half horizontally, creating 4 layers.
• Divide cream cheese icing in half; reserving one half to ice top and sides.
• Divide remaining half into thirds.
• Place one layer, cut side up, on a cake plate or serving dish and spread with one-third of icing.
• Place another layer on top of icing, cut side up, and spread with another third.
• Place third layer on top, cut side up, and spread with remaining third.
• Place top layer on, cut side down. Ice top and sides with reserved icing.

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.

HEALTHY OATMEAL COOKIES WITH APPLES AND CARROTS

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Mix together all ingredients in a large bowl using a wooden spoon to start and then using (clean) hands to bring the batter completely together if needed.
• Portion out 2-tablespoon sized balls of dough, place onto the prepared baking sheet, and press down until 1/4-1/2 inch thick. Space them about an inch apart-they won't spread, so close is okay.
• Bake for 18-20 minutes or until lightly golden around the edges. Let cool on the baking sheet and serve.
• These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days.

GOLDEN CARROT COOKIES

Steps:

• Mix together shortening, sugar, carrots and eggs. Sift together flour, baking powder, salt and stir in. Stir in coconut.
• Drop teaspoon size cookies on greased cookie sheet.
• Bake for 8 to 10 minutes at 400 degrees F.
• Mix together icing, frost cookies after they have cooled.

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.

CARROT COOKIES

Steps:

• Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
• In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients.
• Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown.

ORANGE CARROT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and carrots. Combine the flour, baking powder and salt; gradually stir into the creamed mixture. Finally, fold in the walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the glaze, put 1 cup of the confectioners' sugar into a medium bowl. Grate the rind of the orange into the bowl with the sugar. Squeeze in enough juice from the orange to form a thin but spreadable consistency. Mix until smooth. If necessary, stir in more confectioners' sugar. Spread onto the cooled cookies. Store in an airtight container.

GOLDEN CARROT COOKIES

Steps:

• 1. Preheat oven to 400 degrees. Mix shortening, sugar, eggs, and carrots. Mix flour, baking powder, and salt into shortening mixture. Mix in coconut. Drop dough by teaspoons about 2 inches apart on lightly greased cookie sheets. Bake 8-10 minutes or until no imprint remains when touched lightly. Cool and frost.
• 2. Frosting, Blend butter and sugar together. Add orange juice and grated orange rind. Mix till smooth.