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Prep Time: 17 Minutes Cook Time: 33 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These drop-style cookies have a cakey texture and are not overly sweet; once topped with an easy-to-make pineapple glaze, they are just right! This recipe was created for the Ready Set Cook #10 Contest. Ingredients:
2 1/3 cups all-purpose flour (part whole wheat flour may be used) |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon cinnamon (or pumpkin pie spice) |
1/2 cup butter, softened |
1/2 cup brown sugar, packed |
1/2 cup granulated sugar |
1 large egg |
1 teaspoon vanilla |
2/3 cup finely shredded carrot |
1/3 cup crushed pineapple, drained (reserve juice) |
3/4 cup chopped pecans |
1/2 cup golden raisin |
2 tablespoons pineapple juice |
7/8 cup powdered sugar |
additional chopped pecans |
Directions:
1. Whisk together flour, baking powder, salt, and cinnamon; set aside; cream together butter and sugars; stir in egg and vanilla; stir in carrots and pineapple; stir in flour mixture; stir in chopped pecans and raisins.
2. Drop tablespoons of dough onto parchment-lined or greased cookie sheets; bake at 375°F for 10-12 minutes or until cookie springs back when touched lightly and its bottom edges begin turning brown.
3. Cool cookies; beat together pineapple juice and powdered sugar, adjusting amounts as necessary, to make a thin glaze; drizzle each cookie with glaze and, before the glaze sets, top with a small pinch of chopped pecans.
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