Carrot Cookies
"This is a recipe from my maternal grandmother, Anna Buhal'tsev (Bell) Mersky."
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
1 batch
ingredients
- 1 cup grated carrot
- 1 cup Splenda granular, sugar substitute or 1 cup sugar
- 1 1⁄2 cups cooking oil (or more)
- 1 tablespoon baking powder
- 2 eggs
- 1 tablespoon vanilla
- 6 cups flour
- 6 tablespoons poppy seeds
- 1 cup water
directions
- You can grate the carrots either by hand or in a food processor. When my grandmother was living, the food processors hand not yet been invented.
- In a large bowl mix all ingredients together.
- Preheat oven to 350 degrees F.
- Lightly flour your work surface and take a portion of the dough at a time, hand kneed the dough, and roll it out to approximately 1/16 inch thick, or even thinner.
- With either a cookie cutter or a glass, cut the cookies.
- Brush a cookie sheet slightly with cooking oil, or spray the cookie sheet with a non-stick cooking spray, and place the cookies onto the cooking sheet.
- Bake in oven, just until the edges of the cookies start to get slightly golden, about 30 minutes. Continue to check the cookies in the oven, and be careful not to over bake, as the cookies will not taste the same.
- Place the cookies onto a plate to cool before eating them.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.
