I hope everyone is having a nice Spring Break.... or had a nice Spring Break! My girlies are off this week, but my nieces had last week off.
So, anyway... I have some yummy cookies that not only will the Easter Bunny love, but I think you will too!
My aunt sent me a recipe for Carrot Cookies around Christmas time, but I've only just gotten around to making them. I tweaked the ingredients a little and added a drizzle on top.
These cookies are fabulous anytime of the year, but are especially perfect for Easter. Since they have carrots in them, of course.
The little specs of orange look pretty, don't they!?!
They are a no fuss cookie and great to take to an Easter brunch or dinner as a dessert.
- 2 Cups Flour
- 1/2 Teaspoon Salt
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Ground Cinnamon
- 1 Pinch Ground Nutmeg
- 1 Egg
- 1-1/2 Teaspoons Pure Vanilla Extract
- 3/4 Cup Sugar
- 1 Cup Shortening
- 1 Cup Carrots, Cooked and Mashed
Preheat the oven to 350 degrees (F). Line cookie sheets with parchment paper, set aside.
In a medium bowl, sift the flour, salt, powder, cinnamon, and nutmeg; set aside. In a small prep bowl, beat the egg and add the vanilla into the beaten egg, then set aside. In a large bowl, cream the sugar and shortening until light and fluffy.
Add the egg/vanilla to the creamed sugar and shortening. Mix until just combined, scrapping down the sides of the bowl. Next, add the sifted flour mixture to the wet ingredients in thirds. Finally, mix in the mashed carrots.
Drop the cookie dough by tablespoon, about an inch apart onto the prepared cookie sheets. Bake 12-14 minutes. Cool the cookies on the sheet a few minutes before transferring to cooling racks. Frost with Vanilla Maple Drizzle (recipe below). Makes a little over two dozen cookies.
Vanilla Maple Drizzle
- 2 Cups Powdered Sugar
- 3 Tablespoons Pure Maple Syrup
- 1 Tablespoon Half & Half
- 1 Teaspoon Pure Vanilla Extract
In a small bowl whisk together the sugar, syrup, half & half, and vanilla until smooth. Drizzle onto somewhat cooled cookies.