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