1/2 c Shortening **; room temp
1/2 c Butter or margarine;
-softened
3/4 c Sugar
2 Eggs
1 c Mashed carrots
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
3/4 c Shredded coconut
ORANGE BUTTER ICING
3 tb Butter or margarine;
-softened
1 1/2 c Confectioner’s sugar
2 ts Grated orange peel
1 tb (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 1/2 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 1/2 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.
Yields
48 Servings
