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PECAN CARROT COOKIES
1 cup butter, softened 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 egg 3 tablespoons orange juice 1 tablespoon grated orange peel 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup flaked coconut 1 cup coarsely chopped pecans 1 cup finely shredded carrots FOR THE FROSTING: 2 cups powdered sugar 1 tablespoon grated orange peel 2 to 3 tablespoons orange juice
Heat oven to 350 degrees F.
Combine butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, 1-2 minutes. Add egg, the 3 tablespoons orange juice and 1 tablespoon orange peel. Continue beating until well-mixed, 1-2 minutes.
Add flour, baking soda and salt. Reduce speed to low; beat until well-mixed, 1-2 minutes.
Stir in coconut, pecans and carrots by hand. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 10-12 minutes or until golden brown. Cool completely before frosting.
TO MAKE THE FROSTING: Combine powdered sugar and 1 tablespoon orange peel in small mixer bowl. Beat at low speed, adding enough orange juice for desired spreading consistency. Frost cooled cookies.
Makes about 3 1/2 dozen Source: First Place, Land O'Lakes Cookie Classic Contest, 2000
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