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Carrot cookies with a pineapple frosting




Source of Recipe


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Recipe Introduction


Serves/Makes:3 Dozen


List of Ingredients




2 cups (475 ml) diced peeled carrots, cooked and drained
3/4 cup (175 ml) butter, softened
1 cup (225 ml) sugar
1 egg
1 tsp (5 ml) vanilla
2 cups (475 ml) flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
Pineapple Frosting:
1-1/4 cups (300 ml) sifted powdered sugar
2 tbsp (30 ml) softened butter
2 tbsp (30 ml) pineapple preserves
milk



Recipe



Mash carrots and cool.
Cream butter and sugar.
Add egg and vanilla and beat until fluffy.
Stir in carrots.
Stir together flour, baking powder and salt and blend into carrot
mixture.
Drop tspfuls of dough onto ungreased cookie sheet.
Bake at 375 degrees (200 C.) for 12 minutes.
Cool and spread with frosting.
Pineapple Frosting:
Blend powdered sugar, softened butter, and pineapple preserves until
smooth.
Add enough milk one tbsp at a time until it is of spreading
consistency.