Carrot Cake Shortbread
Total TimePrep: 35 min. + chilling Bake: 15 min./batch + cooling
- 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
- 1/2 cup confectioners' sugar
- 1/4 cup maple syrup
- 1/2 cup finely chopped walnuts, toasted
- 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.
Editor's NoteTo 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Dec 26, 2019
Lovely cookie. Soft, melt in your mouth texture and delicious carrot cake flavour in a shortbread cookie. Nuts are not needed on the top. I found that not many stayed in the icing after it hardened. Maybe if cookie was dipped in the icing and then in the nuts, they might stay better instead of drizzling the icing and then sprinkling on the nuts.