Description:

Carrot cookies with a pineapple frosting

Source:

Angela

Serves/Makes:3 Dozen

Ingredients

• 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

Preparation

• 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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