Soft Carrot Cookies
"Not too sweet. From the 1964 edition of Joy of Cooking, which describes them as "a sophisticatedly flavored soft tea cookie with an oil base," a description I found quite accurate (to my surprise - I'd never thought of anything involving carrots as particularly sophisticated). I used whole wheat pastry flour and canola oil. I did not add any fruit, and I added ginger to half the batch -- I liked them slightly better with it, but they were good without it too. I think these would also be good with nuts added, and if you do want them sweeter, you could make a glaze with confectioner's sugar, a little orange juice, and possibly a bit of butter or cream cheese. I like them as is. Cooking time includes cooking the carrots and zesting the oranges."
- Ready In:
- 42mins
- Ingredients:
- 10
- Serves:
-
30
ingredients
- 1 egg
- 1⁄3 cup cooking oil
- 1⁄3 cup sugar
- 3⁄4 cup all-purpose flour
- 2⁄3 teaspoon double-acting baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon grated orange rind
- 1⁄3 cup cooked mashed carrot
- 1⁄2 teaspoon powdered ginger (optional)
- 2 -4 tablespoons white raisins or 2 -4 tablespoons candied citron peel
directions
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease a cookie sheet.
- Beat the egg.
- Add sugar and oil and beat well.
- Add remaining ingredients.
- Drop batter from a teaspoon, spacing generously, onto greased cookie sheet.
- Bake 10 to 12 minutes or until light golden brown.
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Reviews
-
Amazing
RECIPE SUBMITTED BY
I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.
