Carrot Cake Shortbread Recipe
Carrot Cake Shortbread Recipe photo by Taste of Home
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Carrot Cake Shortbread Recipe

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I really love carrot cake and wanted to make a cookie that had the same flavors, and these comforting cookies are are it! Cinnamon, maple and vanilla make them perfect for the holidays.
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup grated carrot
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1/4 cup maple syrup
  • 1/2 cup finely chopped walnuts, toasted

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in carrot and vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. fluted round cookie cutter. Place 1 in. apart on greased baking sheets.
Bake 12-14 minutes or until edges are light brown. (For a crisper texture, bake cookies 13-15 minutes.) Remove from pans to wire racks to cool completely.
In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set. Yield: 4 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Carrot Cake Shortbread in Cookies & Candies Bookazine 2014, p20

  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup grated carrot
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • ICING:
  • 1/2 cup confectioners' sugar
  • 1/4 cup maple syrup
  • 1/2 cup finely chopped walnuts, toasted
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in carrot and vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  3. Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. fluted round cookie cutter. Place 1 in. apart on greased baking sheets.
  4. Bake 12-14 minutes or until edges are light brown. (For a crisper texture, bake cookies 13-15 minutes.) Remove from pans to wire racks to cool completely.
  5. In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set. Yield: 4 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Carrot Cake Shortbread in Cookies & Candies Bookazine 2014, p20

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