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Jenn Abadie Scioneaux
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2 cups diced pared carrots (I put in food processor and grate them)
3/4 cup butter
1 cup sugar
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. salt
Cook carrots in small amount of boiling salted water till tender. Drain and mash. (Should measure about 1 cup.) Cool. Cream together butter and sugar. Add egg and vanilla; beat till fluffy. Stir in carrot. Stir together dry ingredients. Blend into creamed mixture. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in 375º oven about 12 minutes. Remove to wire racks for cooling. I place wax paper under racks to catch frosting dripings.
1½ cups sifted powdered sugar
2 TBS pineapple jam (optional)
1 TBS softened butter
¼ tsp vanilla
Add 1 to 2 tsp milk to make of spreading consistency.
Mix together and spread on cooled cookies.
Makes about 5 dozen small cookies.