Carrot Cookies

As I started pulling the ingredients out to make these cookies, my daughter asked me what I was making.  I told her "carrot cookies" and she said, "Yum!  I love those!  I haven't ever tried them, but I like cookies!"  I like her logic.  *wink*

I grew up eating carrot cookies.  My mom made them regularly and they would be gone within a few days.  There is something about these puffy, soft cookies that make you want to eat multiple in a single sitting.  Maybe it's their subtle sweetness.  Maybe it's the specks of bright orange carrot.  Or maybe it's the simple thought that "they have carrot in them so they must be healthy".

Whatever the reason, you will be glad you made them.  Give them to your kids for an afternoon snack.  They'll be happy with the cookie and you'll be happy they are eating some carrots.  Even if they don't and they think that there's no way a cookie with carrots in it would be good, that's okay.  More for you.

Here's what you'll need to make them:

Start by putting your carrots in a pot and cover them with water.  I used baby carrots (about 40-45).  Bring the water to a boil and cook for about 20 minutes or until soft and cooked through.

Meanwhile, mix shortening and sugar in a bowl using a mixer or a spoon.  It will look coarse.

Add egg and beat until fluffy.  Then add vanilla and mix well.  Add flour, salt and baking soda.  Mix until well incorporated.  The dough will not be smooth.

When carrots are soft, drain the water and mash the carrots on a plate using a fork.  Place mashed carrots in a measuring cup and press down.  If you have a little more or less than 1 c. it will still be fine.  Add carrots and mix well using a spoon.  You'll know it is mixed enough when the dough starts to come together.

Preheat oven to 350 degrees.  Spray a baking sheet or use a silpat (like this one).  Using a cookie scoop or a spoon place dough on the cookie sheet.

Bake for 10-14 minutes, or until the cookies are a light brown.  If you press lightly on the top and they are firm, they are ready even if you can't see them browning.  Do not overcook.  Cool for 2 minutes before transferring to cooling rack.

Carrot Cookies
makes 3 dozen

Ingredients:

• 3/4 c. shortening
• 1 c. sugar
• 1 egg
• 1 tsp. vanilla
• 1/8 tsp. salt
• 2 c. flour
• 1 tsp. baking powder
• 1 c. cooked, mashed carrots (about 40-45 baby carrots)

Directions:

1. Place your carrots into a pot and cover with water.  Boil for about 20 minutes or until soft and cooked through.
2. While carrots are cooking, mix shortening and sugar together using a mixer or spoon.  It will look coarse.
3. Add egg and beat until fluffy.
4. Add vanilla and mix well.
5. Add flour, salt and baking powder and mix until well incorporated.  It won't be a smooth dough yet.
6. When carrots are soft, drain the water and mash the carrots on a plate using a fork.  Place mashed carrots in a measuring cup and press down.  If you have a little more or less than 1 c. it will still be fine.
7. Add carrots and mix well using a spoon.  You'll know it is mixed enough when the dough starts to come together.  (see picture above)
8. Preheat the oven to 350 degrees.  
9. Spray a baking sheet or use a silpat (like this one).  Using cookie scoop or a spoon,  place dough on the cookie sheet (12 per pan).
10. Bake for 10-14 minutes or until the cookies are a light brown.  If you press lightly on the top and they are firm, they are ready even if you can't see them browning.  Do not overcook.
11. Cool for 2 minutes before transferring to cooling rack.
12. Store in a ziploc bag or air tight container up to a week.