“I found in jewishfood-list.com and they are very tasty. I didn't make the frosting but the original recipe calls for it.”
READY IN:
45mins
SERVES:
38
YIELD:
38 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Combine the butter and the two sugars in a large mixer bowl.Beat until creamy (2 - 3 minutes).Add eggs and vanilla. Add flour, baking soda, salt and cinammon. Stir in pecans and carrots.
  3. Drop dough by tablespoonsfuls onto greased cookie sheets. Bake for 12 to 15 minutes. Let them cool completely.
  4. Meanwhile beat the powdered sugar with the butter, cream sheese and vanilla until creamy.
  5. Frost each cooled cookie with 2 teaspoonfuls frosting.

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