These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.
- 1 cup shortening
- 3/4 cup sugar
- 2 eggs
- 1 cup shredded carrots
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture.
- Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 400° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4-1/2 dozen.
Originally published as Carrot Cookies in Country February/March 2003, p51
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