Makes 3 dozen
Prep time - 20 mins Cook time - 15 mins
Ingredients
1 1/2 cups shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups mashed cooked carrots
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped walnuts
1 cup chopped walnuts
1 cup confectioners' sugar
1 Sunburst orange, zested and juiced
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and carrots. Combine the flour, baking powder and salt; gradually stir into the creamed mixture. Finally, fold in the walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the glaze, put 1 cup of the confectioners' sugar into a medium bowl. Grate the rind of the orange into the bowl with the sugar. Squeeze in enough juice from the orange to form a thin but spreadable consistency. Mix until smooth. If necessary, stir in more confectioners' sugar. Spread onto the cooled cookies. Store in an airtight container.
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Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA 93257
559-561-3391
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