Carrot Cake Shortbread

Name: Carrot Cake Shortbread
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 dozen.
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

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. —Elisabeth Larsen, Pleasant Grove, Utah

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. 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.