Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Carrot-Walnut Cookies




Source of Recipe


Woman's Day Magazine


List of Ingredients




1 stick (1/2 cup) butter, softened
11/4 cups packed light-brown sugar
2 jars (4 oz each) baby-food strained carrots
1 large egg
1 Tbsp freshly grated orange peel
1/2 cup fresh orange juice
1 tsp each baking soda and ground cinnamon
1/2 tsp each salt and ground nutmeg
1/3 tsp ground cloves
2 1/2 cups all-purpose flour
1 cup chopped walnuts

ORANGE CREAM CHEESE ICING
3 oz (from an 8-oz brick) 1/3-less-fat cream cheese (Neufchâtel), softened
2 Tbsp butter, softened
1 tsp freshly grated orange peel
2 Tbsp fresh orange juice
2 1/2 cups confectioners/ sugar
1/2 cup chopped walnuts



Recipe



1. Heat oven to 350°F. Have baking sheet(s) ready.

2. Beat butter and sugar in a large bowl with mixer on medium speed until creamy. Beat in next 9 ingredients (carrots through cloves) until blended (mixture may look curdled).

3. With mixer on low speed, beat in flour just until blended. Stir in the walnuts.

4. Drop by rounded tablespoons 2 in. apart on ungreased baking sheet. Bake 10 to 12 minutes until tops look dry. Cool on baking sheet 1 minute before removing to a wire rack to cool completely.

5. Icing: Beat cream cheese, butter, orange peel and juice until creamy. Beat in confectioners/ sugar until blended and smooth. Spread about 11/2 tsp on each cookie; sprinkle with walnuts. Let icing set 1 to 2 hours.