Try something different this Easter season... how about some Carrot Cookies!? Brought to you by The Anne Clark Cookie Cutter Company! Makes about 18 This recipe makes a soft, but not sticky, dough. Be sure to transfer the shapes carefully to the cookie sheets so they do not stretch. Peel, slice, and steam until tender: 12 ounces carrots Let cool, then process until smooth. You should have about 1 cup. Add and process: 1/2 cup unsalted butter, softened 1/3 cup granulated sugar 1/3 cup brown sugar Add and process until smooth: 1 large egg Add and process just until incorporated: 1 1/2 cups all purpose flour 1 cup whole-wheat flour 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon salt 1/2 teaspoon baking powder Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with Cream Cheese Frosting, below. Cream Cheese Frosting Beat 6 ounces cream cheese with 6 tablespoons softened unsalted butter until smooth and light. Add 1 teaspoon vanilla and mix to incorporate. Add 2 cups confectioners sugar and beat until smooth. Enjoy!
Posted on: Tue, 11 Mar 2014 18:04:08 +0000
Trending Topics
Recently Viewed Topics
© 2015