Carrot Pecan Cookies Recipes

CARROT COOKIES

Steps:

• Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

CARROT PECAN COOKIES

Steps:

• Heat oven to 325 degrees; lightly grease 2 cookie sheets.
• Combine flour, baking powder, soda, salt and spices.
• Beat the butter with the sugar until fluffy- 2 to 3 minutes.
• Beat in the egg and the vanilla.
• Beat in the flour mixture.
• Stir in the carrots, nuts and raisins.
• Drop the batter by generous tablespoons onto the baking sheets 2 inches apart.
• Bake until the edges are lightly browned, about 15 minutes.

CARROT & PECAN COOKIES

Steps:

• Preheat oven to 350°F.
• Beat butter and both sugars until creamy.
• Add egg, OJ, and peel, and continue mixing until well blended.
• Mix in flour, soda, and salt, and beat on low until thoroughly blended.
• Stir in coconut, pecans, and carrot.
• Drop by rounded spoonful 2 inches apart onto ungreased cookie sheets.
• Bake 10-12 minutes, or until golden brown.
• Allow to cool completely before frosting.
• Top with additional pecans if desired.

CARROT-PECAN COOKIES

Steps:

• Whisk together flour, baking powder, salt, and cinnamon; set aside; cream together butter and sugars; stir in egg and vanilla; stir in carrots and pineapple; stir in flour mixture; stir in chopped pecans and raisins.
• Drop tablespoons of dough onto parchment-lined or greased cookie sheets; bake at 375°F for 10-12 minutes or until cookie springs back when touched lightly and its bottom edges begin turning brown.
• Cool cookies; beat together pineapple juice and powdered sugar, adjusting amounts as necessary, to make a thin glaze; drizzle each cookie with glaze and, before the glaze sets, top with a small pinch of chopped pecans.

CARROT CAKE COOKIES

Steps:

• In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.