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Frosted Carrot Cookies
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Carrot cookies with a pineapple frosting


Serves/Makes:3 Dozen

  • 2 cups (475 ml) diced peeled carrots, cooked and drained
  • 3/4 cup (175 ml) butter, softened
  • 1 cup (225 ml) sugar
  • 1 egg
  • 1 tsp (5 ml) vanilla
  • 2 cups (475 ml) flour
  • 2 tsp (10 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • Pineapple Frosting:
  • 1-1/4 cups (300 ml) sifted powdered sugar
  • 2 tbsp (30 ml) softened butter
  • 2 tbsp (30 ml) pineapple preserves
  • milk
  • Mash carrots and cool.
  • Cream butter and sugar.
  • Add egg and vanilla and beat until fluffy.
  • Stir in carrots.
  • Stir together flour, baking powder and salt and blend into carrot mixture.
  • Drop tspfuls of dough onto ungreased cookie sheet.
  • Bake at 375 degrees (200 C.) for 12 minutes.
  • Cool and spread with frosting.
  • Pineapple Frosting:
  • Blend powdered sugar, softened butter, and pineapple preserves until smooth.
  • Add enough milk one tbsp at a time until it is of spreading consistency.

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