BETA BITES
FOR THE COOKIE DOUGH:
1 cup mashed cooked carrots
3/4 cup sugar
3/4 cup butter, softened
1 egg, well beaten
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon pure almond extract
FOR THE FROSTING:
3 cups powdered sugar
1/4 cup orange juice
1 teaspoon butter, melted
1/2 teaspoon lemon juice
milk, as needed
Simmer carrots on top of the stove until cooked. Mash well, measure out one cup and set aside.
In a large mixing bowl, cream sugar and butter. Add egg and the remaining ingredients for the cookie dough. Mix thoroughly. Drop by teaspoonful on an ungreased cookie sheet.
Bake in a 350 degree F oven for 12-18 minutes or until golden brown.
Combine frosting ingredients, adding milk by teaspoonfuls if too stiff.
Ice cookies while still warm. Store in a covered container.
Makes 4 dozen cookies
Source: The Florida Department of Agriculture
FOR THE COOKIE DOUGH:
1 cup mashed cooked carrots
3/4 cup sugar
3/4 cup butter, softened
1 egg, well beaten
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon pure almond extract
FOR THE FROSTING:
3 cups powdered sugar
1/4 cup orange juice
1 teaspoon butter, melted
1/2 teaspoon lemon juice
milk, as needed
Simmer carrots on top of the stove until cooked. Mash well, measure out one cup and set aside.
In a large mixing bowl, cream sugar and butter. Add egg and the remaining ingredients for the cookie dough. Mix thoroughly. Drop by teaspoonful on an ungreased cookie sheet.
Bake in a 350 degree F oven for 12-18 minutes or until golden brown.
Combine frosting ingredients, adding milk by teaspoonfuls if too stiff.
Ice cookies while still warm. Store in a covered container.
Makes 4 dozen cookies
Source: The Florida Department of Agriculture
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