Recipe - Frosted Carrot Cookies

2 cup Diced peeled carrots
Three fourths cup Butter or oleo; softened
1 cup Sugar
1 Egg
1 teaspoon Vanilla
2 cup Flour
2 teaspoon Baking powder
One half teaspoon Salt

PINEAPPLE FROSTING
1 One fourth cup Sifted powdered sugar
2 tablespoon Softened butter or oleo
2 tablespoon Pineapple preserves
Milk; enough for spreading
consistency

From: dave@bensoft.com (David H. Bennett)

Date: 17 Oct 1995 18:48:08 0600
Cook carrots in small amout of boiling slated water rill tender. Drain and
mash (should measure 1 cup). Cool. Cream butter and sugar. Add egg and
vanilla, beat till fluffy. Stir in carrots. Stir together flour, baking
powder and salt, blend into batter. Drop from teaspoon onto ungreased
cookie sheet. Bake 375f for 12 minutes. Cool and spread with frosting.

Pineapple Frosting: Blend 1One fourth cup sifted powdered sugar, 2 tablespoons
softened butter or oleo, 2 tablespoons pineapple preserves until smooth.
Add enough milk till spreading consistency.

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