Carrot Cream Cheese Cookies
"All I can say is....YUM. Watch yourself around these it's very easy to get carried away! We have these every Easter and Christmas on our cookie trays. I have two frosting recipes posted, the one I usually use is the cream cheese frosting and the other is an orange glaze. Enjoy!"
photo by Amber C.
- Ready In:
- 30mins
- Ingredients:
- 18
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
- 3⁄4 cup shortening
- 3⁄4 cup white sugar
- 1 egg, large
- 1 cup carrot, shredded, steamed and cooled
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1 cup walnuts, chopped
-
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1⁄2 cup butter or 1/2 cup margarine
- 2 1⁄2 cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
-
Orange Glaze
- 1⁄2 orange, juice of
- orange zest, from 1/2 an orange
- 1 tablespoon lemon juice
- 16 ounces powdered sugar, small box
directions
- Preheat oven to 375 degrees.
- Cream together shortening and sugar, add egg blend well.
- In a separate bowl, combine flour, baking powder and salt.
- Stir in carrots and nuts.
- Drop by the spoonful (about 1 tablespoon) on an ungreased cookie sheet and bake for 10-12 min or until set.
- Set aside to cool (If you are using glaze you will want to frost while cookies are still warm).
- Cream Cheese Frosting: Mix softened cream cheese (important or it will be lumpy) by itself for about 1 minute, add butter and mix well.
- Slowly add powdered sugar then vanilla and lemon juice, mix well.
- Frost cooled cookies.
- Orange Glaze: Combine orange juice, grind, and lemon juice. Slowly stir in powdered sugar and mix.
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