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Sunday, December 4, 2011

Carrot & Pecan Cookies with Orange glaze





Ingredients:

10 to 12 ounces baby carrots
3/4 cup solid vegetable shortening
3/4 cup white sugar
1 egg, beaten
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp kosher salt
1/4 tsp cardamon
1/4 tsp all spice

Frosting:
1 cup confectioners sugar
2 tbsp fresh orange juice
1/4 tsp grated orange zest


Preparation:
Preheat oven to 350°F. Line baking sheet with parchment paper.

Cook carrots in boiling water until tender, about 15 minutes.
Drain well. Purée in processor; yields 1 cup purée carrots. If there is extra...eat that with dinner! ;  )

Beat shortening with sugar with hand mixer; slowly add in egg and vanilla extract.

Combine flour, baking powder, salt, cardamom and all spice
into shortening mixture alternately with carrot purée.
Mix in pecans.

Drop by rounded tablespoonful’s onto prepared baking sheets.
Bake until light brown, about 20 minutes.










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