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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dozen 650g Recipe makes 2 dozen) |
||
| Calories 1934 | ||
| Calories from Fat 1008 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 112.0g | 172% | |
| Saturated Fat 48.1g | 240% | |
| Monounsaturated Fat 41.2g | ||
| Polyunsaturated Fat 15.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 288mg | 96% | |
| Sodium 970mg | 40% | |
| Potassium 1030mg | 29% | |
| Total Carbohydrate 225.2g | 75% | |
| Dietary Fiber 11.7g | 46% | |
| Sugars 141.1g | ||
| Protein 20.1g | 40% | |
Ingredients
-
2 (8 ounce) cans crushed pineapple, drained
- 3/4 cup butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar (can mix with Splenda)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup shredded carrot
- 1 cup chopped pecans
- 1 1/2 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Directions
1
preheat oven 375 degrees.2
In large bowl, beat butter and sugars until light and fluffy.3
beat in egg and vanilla.4
beat in drained pineapple, carrots and pecans.5
In medium bowl, combine remaining ingred.6
beat into pineapple mixture until blended.7
drop heaping tablespoons of batter 2 in apart onto greased cookie sheets.8
bake 15-20 minutes or until golden.9
leave on cookie rack for 2 minutes and then place on cool surface.10
They are great with milk.
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- Course > Desserts > Cookies & Brownies
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: JackieOhNo!
On Mar 24, 2009
These were pretty good, but not exactly what I expected. I guess from reading the previous reviews, I was expecting some "cakier" and they were actually rather crispy. Still in all, they are a great change of pace, and chock full of wonderful ingredients. Made for All New Zaar Cookbooks Tag Game.
From: PaulaG
On Apr 20, 2008
Carrot cake cookies....this is exactly what these taste like. They were very quick and delicious. Made for PAC Spring 2008
From: ceruleanseven
On May 19, 2008
These were so awesome. I agree with a previous reviewer, they were just like carrot cake cookies. I halved the recipe (used Tbls and a half of beaten egg) and added some coconut. These were sooo soft and delicious. I served with caramel ice cream and drizzled with caramel sauce, with rave reviews. These will definitely be made again!
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