When my brother was little, he absolutely refused to eat carrots of any kind — except when it came to my grandmother’s carrot cookies.carrots for cookies

For some reason, he loved those little cookies and — while I never had a taste for them — he could eat an entire batch in just one sitting.

My grandmother always made baking an adventure. This recipe in particular was fun because it calls for ingredients that don’t seem to go together.

The final product is a soft, somewhat fluffy cookie with sweet frosting.

Cookie batter ingredients

  • 3/4 cup Crisco shortening
  • 3/4 cup sugar
  • 1 egg
  • 1 cup mashed, cooked carrots
  • grated rind and juice of 1/2 lemon
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Carrot cookies instructions

Cream the Crisco and sugar in a large bowl until the mixture is combined thoroughly. Add the egg, carrots, and lemon to the mixture and stir.

Then sift in the baking powder, salt and flour. You must sift the flour — if you do not, it changes the cookies’ texture.

Mix thoroughly. Drop mixture by spoonfuls on a greased cookie sheet and bake at 350 degrees for 12 to 15 minutes.

Icing ingredients

  • 1 1/3 cup powdered sugar
  • 3 Tablespoons orange juice
  • 1 teaspoon grated orange rind

Icing instructions

Mix ingredients well and spread on the cooled cookies.

Make sure the cookies are completely cool, or the icing will melt into them.