Pecan Carrot Cookies

Pecan Carrot Cookies are mouth-wateringly good, so good that often they don't make it to the cookie jar. In fact they don't even get cool if the cookie munchers are around when they finish cooking. These cookies can be served plain or topped with orange. Many children like you to make faces on the cookies and with this recipe it can be done using a half pecan as a nose and frosting for the other facial details. Personally I think they're far too good for children and are best cooked and eaten when they're at school.
Submitted by David McCarthy, Australia

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 3 Tablespoons Orange juice
• 1 Tablespoon grated orange peel
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup flaked coconut
• 1 cup chopped pecans
• 1 cup finely shredded carrots
• Orange Frosting: Beat together...
  • 2 cups powdered sugar (icing sugar)
  • 1 Tablespoon grated orange peel
  • 2-3 Tablespoons orange juice (as needed for spreading consistency)

Method

Preheat oven to 350F (175 C)

Beat butter and sugars together until creamy.

Add egg, orange juice and peel, continue mixing until blended well.

Mix in flour, soda and salt and beat on low until blended thoroughly.

Stir in coconut, chopped pecans and carrots.

Drop dough onto ungreased cookie sheets with a Tablespoon, keeping cookies 2 inches (50 mm) apart. Bake for 10-12 minutes or until golden brown.

Cool completely before spreading with Orange Frosting and top with a pecan half if desired.

Makes 3 1/2 dozen cookies.

Variations

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