Carrot Cookies

Ever wonder why people want to put weird things like CARROTS in COOKIES? About the only thing they have in common is that capital C.

But, then, I tried these cookies and I wondered why I didn’t put carrots in cookies sooner. So many years of moist, butter deliciousness I missed out on. Years I can never get back!

Don’t make the same mistakes I made! Don’t turn your nose at carrot cookies or zuchinni cake or refried bean brownies!

Ok, actually, scratch that, you can skip the brownies. That’s just weird.

Try these out and tell me what you think!

Ingredients:

1 C. Butter

1/2 C. Sugar

2 Eggs

1 tsp Vanilla

2 1/4 C. Flour

1 1/2 tsp Baking Powder

1/2 tsp Salt

1 C. grated Carrots

1/3 C. chopped Pecans

Instructions:

Preheat the oven to 400

Cream butter and sugar, about 4 minutes. Add eggs, one at a time, and vanilla. Mix until smooth, then add carrots and pecans.

Sift flour, baking powder and salt into mixing bowl with mixer OFF. Stir JUST until combined, really, as LITTLE stirring as possible at this point.

Plop onto greased cookie sheets. Bake for 8-12 minutes. They should be lightly brown and set in the center.

While they cool, whisk up a glaze.

2 C. Powdered Sugar

2-4 TBSP Whole Milk (Or almond milk is delightful with the carrot and pecan.)

1 tsp Vanilla

Drizzle over warm cookies.