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Prep Time: 35 Minutes Cook Time: 14 Minutes |
Ready In: 49 Minutes Servings: 15 |
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Incredibly moist carrot nut cookies, using 4 jars of carrot baby food. Hope you enjoy! Ingredients:
4 (4 ounce) jars carrot baby food |
1 1/2 cups sugar |
1 1/2 cups butter |
2 large eggs |
4 cups flour |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 cups walnuts (chopped) or 1 1/2 cups pecans (chopped) |
2 cups powdered sugar |
8 ounces cream cheese |
5 tablespoons butter |
1 1/2 teaspoons vanilla |
Directions:
1. To make cookies:.
2. Cream together sugar, butter, and eggs. Add carrots and mix well. Sift together flour, baking powder, and salt. Add dry ingredients to wet mixture 1/4 at a time, mixing in between. Add nuts and mix well.
3. Drop by spoonfuls onto a parchment paper-lined cookie sheet. Bake at 375 for 14 minutes.
4. To make frosting:.
5. Bring cream cheese up to room temperature. Cream together butter and cream cheese. Stir in vanilla. Add powdered sugar one cup at a time, blending in between. Blend until very smooth and creamy.
6. When cookies are completely cool, frost and sprinkle with finely chopped/ground nuts. Store in airtight container. Cookies are very best if allowed to sit in container for an hour or so.
7. Cookies can be gently layered between parchment paper.
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