COOKIES, Carrot Cookies
Sis Skinn from Cabo Verde makes 4 dozen small cookies. I really liked them, but they were not Chuck's favorite.
Sis Skinn from Cabo Verde makes 4 dozen small cookies. I really liked them, but they were not Chuck's favorite.
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup powdered sugar
- 3/4 cup sugar
- 2 teaspoon baking powder
- 1 cup coconut shredded
- 1 cup shortening (can substitute butter)
- 1 cup carrots, grated
- 1 3/4 -2 cups flour
- orange frosting
- 1 1/2 tablespoon orange juice
- 2 tablespoon orange peel, (opt.) grated
- 2 tablespoon butter softened
- Carbohydrate 57.0126262597811 g
- Cholesterol 296.060929037472 mg
- Fat 58.7995700484889 g
- Fiber 4.37848752462059 g
- Protein 14.1052062500692 g
- Saturated Fat 28.9068146581752 g
- Serving Size 1 1 Dozen (226g)
- Sodium 357.981375035196 mg
- Sugar 52.6341387351605 g
- Trans Fat 3.88704122726361 g
- Calories 809 calories
Step-by-step
- Cream shortening (butter) and sugar.
- Add eggs and beat until fluffy.
- Add carrots.
- Sift flour, baking powder & salt. ADD this to the creamed mixture. STIR in coconut.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 400? for 10 mins. COOL, then ice with Orange Frosting.
- Stir until mixed well. Frost cooled cookies.
Operating within a strict thirty-minute total window requires careful organization of mixing bowls and baking sheets before the oven is even switched on. Shortening provides structural stability and a higher melting point than butter, yielding a firmer crumb, though unsalted butter can be substituted at a one-to-one ratio if preferred. Grating the carrots finely ensures they distribute evenly through the dough without creating heavy pockets of moisture that could hinder proper baking.
Mastering the Mixing and Baking Sequence
Creaming the fat and sugars thoroughly until the mixture turns pale and fluffy incorporates the necessary air pockets for chemical leaveners to expand. Sifting the flour, salt, and baking powder together prevents pockets of dense sodium bicarbonate from forming in the final baked goods. Dropping teaspoon-sized portions onto a greased metal sheet ensures even heat distribution during the ten-minute bake at four hundred degrees Fahrenheit. Watch for a light golden edge around the perimeter as a reliable visual indicator of doneness.
Applying the Citrus Finish
Cooling the baked rounds completely on a wire rack prevents the butter-based orange frosting from melting and sliding off the surface. Whisking the softened butter, orange juice, and optional grated peel until smooth creates a spreadable consistency that sets firmly within thirty minutes. Storing these glazed items in an airtight container at room temperature preserves moisture for up to three days, while separating layers with parchment paper prevents the citrus icing from sticking.
