1 c Total shortening and butter
-(I use half and half…but
-3/4 shortening and 1/4
-butter would work fine too)
3/4 c Sugar
2 Eggs
1 c Mashed cooked carrots
2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
3/4 c Shredded coconut
ORANGE BUTTER ICING
3 tb Soft butter or margarine
1 1/2 c Confectioner’s sugar
2 ts Grated orange peel
1 tb Orange juice; about
This cookies are from the Betty Crocker Recipe card library, and are one of
my favorite cookies. They’re soft, and melt in your mouth. Someone had
asked me for the recipe some time ago..and I had misplaced it, but finally
found it. They are wonderful…and if you don’t feel like cooking carrots,
or have no leftovers (although they’re worth making extra for when you do
cook them), I’ve used canned with excellent results.
Heat oven to 400. Mix shortening, sugar, eggs and carrots. Blend in flour,
baking powder and 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.
Immediatley remove from baking sheet. Cool. Frost with Orange Butter Icing.
makes 4 dozen cookies.
Orange Butter Icing: Blend butter and sugar. Stir in orange peel and juice.
Beat until frosting is smooth and of spreading consistency.
My notes:
I personally found the orange flavor in the icing a bit strong and
overpowering. These cookies have, in my opinion, a wonderful flavor, and
the icing flavor masks it. I’ve cut down on the amount of orange peel, or
used dried, which is not as strong. At times I’ve left it out completely,
and just used the orange juice, which is my personal favorite. But this is
a matter of taste, so use your judgement.
Yields
1 Servings
