Servings: 48
Yield: 4 dozen
Categories: Cookies & Bars, Florida Dept of Agriculture.
COOKIE DOUGH
1 cup Florida carrots
3/4 cup Florida sugar
3/4 cup butter
1 Florida egg, well beaten
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon pure almond extract
FROSTING
3 cups Florida powdered sugar
1/4 cup Florida orange juice
1 teaspoon butter, melted
1/2 teaspoon Florida lemon juice
Florida milk, as needed
1. Simmer carrots on top of the stove until cooked. Mash well, measure out one cup and set aside.
2. In a large mixing bowl, cream sugar and butter. Add egg and the five remaining ingredients. Mix thoroughly.
3. Drop by teaspoonful on an ungreased cookie sheet. Bake in a 350 degree oven for 12 - 18 minutes or until golden brown.
4. Combine frosting ingredients, adding milk by teaspoonfuls if too stiff. Ice cookies while still warm. Store in a covered container.
Yield: 3 - 4 dozen cookies.
Yield: 4 dozen
Categories: Cookies & Bars, Florida Dept of Agriculture.
COOKIE DOUGH
1 cup Florida carrots
3/4 cup Florida sugar
3/4 cup butter
1 Florida egg, well beaten
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon pure almond extract
FROSTING
3 cups Florida powdered sugar
1/4 cup Florida orange juice
1 teaspoon butter, melted
1/2 teaspoon Florida lemon juice
Florida milk, as needed
1. Simmer carrots on top of the stove until cooked. Mash well, measure out one cup and set aside.
2. In a large mixing bowl, cream sugar and butter. Add egg and the five remaining ingredients. Mix thoroughly.
3. Drop by teaspoonful on an ungreased cookie sheet. Bake in a 350 degree oven for 12 - 18 minutes or until golden brown.
4. Combine frosting ingredients, adding milk by teaspoonfuls if too stiff. Ice cookies while still warm. Store in a covered container.
Yield: 3 - 4 dozen cookies.
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