Recipe - Carrot Cookies

One half cup Shortening **; room temp
One half cup Butter or margarine;
softened
Three fourths cup Sugar
2 Eggs
1 cup Mashed carrots
2 cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
Three fourths cup Shredded coconut

ORANGE BUTTER ICING
3 tablespoon Butter or margarine;
softened
1 One half cup Confectioner's sugar
2 teaspoon Grated orange peel
1 tablespoon (approx.) orange juice

Heat oven to 400.

Mix shortening, sugar, eggs & carrots. Blend in flour, baking powder &
salt. Stir in coconut. Drop dough by teaspoonfuls about 2 inches apart onto
lightly greased baking sheet.

Bake 8 to 10 minutes or until no imprint remains when touched lightly.
Immediately remove from baking sheet. Cool. Frost with Orange Butter Icing.
Makes 4 dozen cookies.

ICING: Blend butter & sugar. Stir in orange peel and juice. Beat until
frosting is smooth and of spreading consistency.

** recipes just says to use part shortening and part soft butter. I use 1/2
and One half in equal quanties.

MY NOTES: These cookies are so delicate and delicious that I personally
find the orange butter icing in this recipe a bit overpowering. I either
cut down on the amount of peel, using maybe One half tsp, or use dried as it is
milder, or cut it out altogether. At times I've just used milk or cream
instead of the orange juice, and some vanilla flavoring. It's a matter of
your own taste.

Recipe by: Betty Crocker Recipe Card Library

Posted to TNT Recipes Digest by CZYV41F@prodigy.com ( DEBORAH LEE) on Feb
20, 1998