Sunday, October 12, 2014

Carrot Cookies

This recipe is a vintage Mennonite family recipe from my mother in law. My wife continued the tradition after she left home. The original recipe was mixed by hand, I've added the directions for the stand mixer. If you really want to make it according to the original recipe, mix the ingredients in a bowl, by hand. I've also adapted some of the directions to make the recipe more current.

1 C shortening
3/4 C sugar
1 egg, beaten
2 C cooked carrots ( shred enough carrots first and cook them until you have 2 cups)
2 C sifted flour
2 tsp baking powder
1/2 tsp lemon extract

In a stand mixer with a paddle attachment:
Cream together well

flour sifted with baking powder and salt
Mix until incorporated
Add lemon extract and mix until blended well
Refrigerate dough for 30 minutes

Using a 1 1/2" cookie scoop, drop cookies 2" apart on a parchment paper lined cookie sheet pan

Bake at 350 degrees for 15 minutes.

Frost the cookies while they are still warm with the following recipe:

The zest and juice of 1 orange mixed with powdered sugar added to desired consistency.

Peace in the Kitchen!

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