CARROT COOKIES

1 C. shortening (1/2 butter)

¾ C. sugar

1 egg

1 C. cooked, mashed carrots

1 tsp. vanilla

2 C. sifted flour

1 tsp. baking powder

½ tsp. salt

 

Cream shortening, sugar, egg, carrots and vanilla. Add flour, baking powder and salt. Drop by teaspoon on greased cookie sheet. Frost white hot.

FROSTING: Combine 3 tablespoons orange juices juice, 1 teaspoon grated orange rind and 2 cups sifted powdered sugar and frost cake.

Category: Blogs, Dana Haggith, Dana's Delights, featured