Orange Cookies
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
42 2-inch cookies
ingredients
- 3⁄4 cup sugar
- 3⁄4 cup butter (not margarine)
- 1 egg
- 1⁄2 of a small bag baby carrots, cooked and cooled (This comes to about 1 cup, pureed. Or you can use 1 cup of jarred baby food)
- 2 1⁄2 cups cake flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- 1⁄2 teaspoon almond extract
-
Icing
- 1 1⁄2 cups powdered sugar (or enough to make desired consistency)
- 1 1⁄2 tablespoons butter, melted
- 1 orange, zest of (colored portion of peel)
- 1⁄4 cup juice squeezed from the orange
directions
- In a food processor, blend sugar and butter until well combined. Add carrots, egg, vanilla, and almond extract, salt and baking powder, and continue combining until a smooth, pureed consistency is reached.
- Transfer to a large bowl, add the cake flour gradually, beating with a mixer between additions. Batter will be thick.
- Drop by rounded teaspoons onto greased cookie sheet. Bake for 10 - 12 minutes in a pre-heated 350 degree oven until the tops look set and dull. Bottoms will not brown. Let cool completely and then frost. Makes about 42 (2-inch) cookies.
- While the cookies are baking, make the icing.
- Icing: Melt the butter, sift the powdered sugar. Combine all ingredients and whisk until all lumps are gone. At your discretion, this can be a thin glaze or add more powdered sugar to make a thicker icing. Personally, I prefer it thicker. Thinner tends to run off and puddle.
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