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Carrot Cookie Bites

“This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking…absolutely irresistible! I'm always being asked for the recipe.” Jeanie Petrik - Greensburg, Kentucky

84 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

2/3 cup shortening
1 cup packed brown sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups quick-cooking oats
1 cup shredded carrots
1/2 cup chopped pecans

Directions

In a large bowl, cream shortening and brown sugar until light and
fluffy. Beat in the eggs, buttermilk and vanilla. Combine the flour,
cinnamon, salt, baking powder, baking soda, nutmeg and cloves;
gradually add to creamed mixture. Stir in the oats, carrots, and
pecans.
To freeze cookie dough, drop desired amount of dough by rounded
teaspoonfuls onto baking sheets; freeze until firm. Transfer frozen
cookie dough balls into a resealable plastic freezer bag. May be

2 of 2

Carrot Cookie Bites (continued)

Directions (continued)

frozen for up to 3 months.
Drop remaining cookie dough by rounded teaspoonfuls 2 in. apart onto
ungreased baking sheets. Bake at 375° for 6-8 minutes or until
lightly browned. Remove to wire racks to cool.
To use frozen cookie dough: Place frozen dough balls 2 in. apart on
ungreased baking sheets. Bake at 375° for 10-15 minutes or until
lightly browned. Remove to wire racks to cool.
Yield: 7 dozen.

Nutrition Facts: 1 cookie equals 50 calories, 2 g fat (trace saturated fat), 5 mg cholesterol, 24 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.