Ny Times Carrot Cookies With Orange Icing

Ingredients

• 1 cup shortening (I subbed about 1/3 cup applesauce for some)
• 3/4 cup sugar
• 1 egg
• 1 cup carrot, cooked then mashed
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• orange icing
• 1/4 cup orange juice
• 1 tablespoon grated orange rind
• confectioners' sugar

optional

• bit of cinnamon in icing

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cream the shortening and sugar together until light and fluffy.

3. 3

   Beat in egg.

4. 4

   Mix in carrot and vanilla.

5. 5

   Sift together the flour, baking powder and salt and stir into the batter.

6. 6

   Drop by heaping teaspoonfuls 2 inches apart onto a greased baking sheet and bake for 20 minutes, or until done. (I convection baked at 333 degrees for about 14 minutes.).

7. 7

   Cool on a wire rack and then spread with Orange Icing.

8. 8

   To make icing: Combine orange juice, orange rind, cinnamon if using, and enough powdered sugar to make a spreading consistency. You will likely end up with more icing than needed, so you might want to start with less than 1/4 cup juice. Spread frosting over cookies. Any extra icing is good on graham crackers.

9. 9

   I stored my cookies in the refrigerator, as it is quite warm where I live and the icing runs.