Carrots and LOTS of them is what I was faced with recently. We decided to pull ALL of our carrots from the garden at once. We ended up with about 500 or 600 carrots. I was faced with the dilemma of what to do with them. Dale doesn't liked cooked carrots, so canning them was not an option. So, I froze some for soups and stews. I gave some away. However, I still had a lot of carrots. I turned to my trusty cook books and Internet, and decided to try this cookie recipe.
Supposedly you bake the cookies, make frosting, and then sandwich them together like an oreo. For me though, that was WAY too much sugar. I did end up just frosting the tops of the cookies (in the picture), but I think next time I am going to either drizzle the frosting in a "s" or "z" form or leave it off completely. I just really liked the cookie itself. So, after you bake them, taste them and decide for yourself which way you prefer.
Here is what you need:
6 Tbsp veg oil
1/2 Cup brown sugar
1 Egg
1/4 Cup sour cream
1/4 tsp vanilla
3/4 Cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp ginger
1/8 tsp nutmeg
1 Cup shredded/grated carrots
1/4 Cup coconut, optional
~frosting~
3 Tbsp soft butter
5 oz cream cheese
2/3 Cup powdered sugar
splash vanilla or orange extract
splash of milk (maybe depending on if your frosting is too thick)
1) Mix oil, brown sugar, egg, sour cream, and vanilla.
2) Add in flour, baking soda, cinnamon, nutmeg, and ginger and mix until well blended.
3) Add in carrots and coconut.
4) Drop by 1 Tbsp drops onto a greased cookie. Bake 14-18 minutes or until brown.
5) Cool.
6) Mix frosting ingredients and frost/sandwich the cooled cookies.
*Notes: I doubled the recipe. I had to add a little bit more flour then what was called for. I had WAY too much frosting by doubling, so next time I will double the cookies and keep the frosting single recipe, if I even use the frosting. I only had to bake my cookies 12 minutes...14 was too long and made them too brown. I added a bit more cinnamon...base it on your own taste buds. :)
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