Orange Glazed Carrot Cookies

This recipe came to me by way of my friend Janey. Her grandmother is from the South and these cookies are not to be believed! This is exactly how she wrote the recipe.

Orange Glazed Carrot Cookies

Preheat oven to 400.

Mix thoroughly:
1 cup soft shortening (Butter-flavored Crisco seems to work best.)
3/4 cup sugar
1 generous cup mashed cooked carrots
2 eggs
1 tsp. vanilla
2 tsp. lemon juice

Sift together and stir in:
2 cups flour
2 tsp. baking powder
1/2 tsp. salt


Drop heaping spoons of dough about 2" apart on lightly greased or non-stick baking sheet. Bake 8 to 10 minutes, until cookies are firm and spring back when touched but are not browned. Frost cooled cookies with Orange Butter Icing.

Yield: About 3 to 4 dozen, depending on cookie size


Orange Butter Icing

Blend together:
1/3 cup soft butter (real butter works best here. I melt it in the microwave.)
3 cups sifted confectioners sugar

Stir in until smooth:
3 tbs. fresh squeezed orange juice
1 tbs. lemon juice
2 tbs. orange zest

You'll need to adjust the proportions of juice to your taste. I use a little extra lemon juice because I like a tart zing to the frosting. My sister prefers more orange juice for a sweeter taste. For an extra kick, I've been known to add a small dollop of rum or amaretto on occasion.

Frost cookies and eat until you bulge or burst, whichever comes first!