Subj : Golden Top 10 - 10
To   : All
From : Dave Drum
Date : Sat Aug 23 2025 05:53 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Betty Crocker's 'Golden Carrot Cookies'
Categories: Cookies, Snacks, Vegetables, Citrus
     Yield: 50 servings

   1/2 c  Shortening
   1/2 c  Unsalted butter
   3/4 c  Granulated sugar
     2 lg Eggs
   1/2 ts Vanilla extract
     1 c  Cooked, mashed carrots
     2 c  A-P flour
     2 ts Baking powder
   1/2 ts Salt
   3/4    Sweetened shredded coconut

MMMMM---------------------------ICING--------------------------------
 2 1/2 tb Unsalted butter; softened
 1 1/2 c  Sifted confectioners' sugar
 1 1/2 tb Orange juice
     2 ts Orange zest

 Set the oven @ 400ºF/205ºC.

 Line a cookie sheet with parchment paper. Cream the
 shortening, butter and sugar together on medium speed
 for two minutes, until they’re light and fluffy. Mix in
 the eggs, one at a time. Then, mix in the vanilla
 extract and mashed carrots, scraping the bowl once or
 twice.

 Stir together the flour, baking powder and salt in a
 medium bowl. Add the flour mixture to the bowl with the
 wet ingredients, and mix together on low speed until
 just combined. Stir the shredded coconut in by hand.

 Use a small cookie scoop to add scoops of batter to the
 prepared cookie sheet, placing them about 2 inches
 apart. (If you don’t have a cookie scoop, use a rounded
 teaspoonful of dough.)

 Bake the cookies for 8-10 minutes; when you touch the
 tops of the cookies, no imprint should remain. Move the
 cookies to a cooling rack. Finish scooping and baking
 the rest of the dough. Let the cookies cool completely.

 GOLDEN CARROT COOKIES ICING: Use a hand mixer to beat
 together the softened butter and confectioners’ sugar.
 Mix in the orange juice and orange zest; mix the icing
 on high speed until it’s smooth and light.

 Use a knife or icing spreader to add a thin layer of
 orange icing to the top of each cookie. (If you want the
 cookies to be thickly frosted, make a double batch of
 icing.) The cookies are ready to serve.

 To store them, place the cookies in single layers
 separated by sheets of wax paper in an airtight
 container. They’ll keep for up to five days.

 Nancy Mock, Toad Sweat, Vermont

 Makes: 50 2" cookies

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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