CARROT SHAPED COOKIES RECIPES

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CARROT PATCH COOKIES RECIPE - BETTYCROCKER.COM



Carrot Patch Cookies Recipe - BettyCrocker.com image

Carrot-shaped sugar cookies poking out of a chocolaty pudding “dirt” mix make for an adorable dessert perfect for any springtime occasion.

Provided by Stephanie Wise

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 11

1 box (4-serving size) chocolate instant pudding and pie filling mix
2 cups milk
1 container (8 oz) frozen whipped topping, thawed
1 1/4 cups finely crushed chocolate wafer cookies (about 20 to 25 cookies)
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsalted butter, softened
1 tablespoon Gold Medal™ all-purpose flour
1 egg
Red and yellow gel food color
Betty Crocker™ white decorating icing
Edible Easter Grass

Steps:

  • In large bowl, beat pudding mix and milk with whisk 2 minutes or until mixture begins to thicken. Let stand 5 minutes. Stir in whipped topping and 1/4 cup of the cookie crumbs.
  • Spread pudding mixture evenly in bottom of 8-inch square (2-quart) glass baking dish. Cover with remaining cookie crumbs. Refrigerate 1 hour to set.
  • Meanwhile, heat oven to 350°F. In large bowl, stir together cookie mix, butter, flour and egg until a dough forms. Add red and yellow gel food colors; stir until dough turns a bright orange color.
  • With fingers, shape dough by rounded tablespoonfuls into small carrot shapes, about 2 inches long; place on ungreased cookie sheets. Repeat with remaining dough. Use sharp knife to make a few shallow lines across top of each cookie.
  • Bake 8 to 10 minutes or until set. Cool 2 minutes on cookie sheets; remove from cookie sheets to cooling rack. Cool completely.
  • Place dab of white decorating icing on back of each cooled cookie. Break off pieces of edible Easter grass; attach a few pieces to icing on back of each cookie to look like green stem of carrot from front. Carefully place cookies upright in pudding mixture (you may not be able to fit all of the cookies). Serve immediately.

Nutrition Facts : ServingSize 1 Serving

CARROT COOKIES RECIPE - FOOD.COM



Carrot Cookies Recipe - Food.com image

These soft citrus-infused carrot cookies get a moisture barrier and a little extra zing from the orange flavored frosting. They are not anything like spicy, heavy carrot cake, they are light and make a wonderful summer cookie. My mother got this recipe from a dear friend of our family, and I have not seen nor had another carrot cookie like these anywhere else.

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield 48-60 cookies

Number Of Ingredients 12

2 lbs carrots
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups shortening
2 eggs
2 teaspoons vanilla
2 teaspoons lemon extract
1 1/2 cups powdered sugar (confectioners)
2 tablespoons butter
2 -4 tablespoons orange juice

Steps:

  • Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe.
  • Preheat oven to 375 f degrees.
  • Sift together the flour, baking powder and salt in a medium bowl and set aside.
  • Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl.
  • Add in combined flour, baking powder and salt until incorporated (do not over mix).
  • Add cooled mashed carrots and mix in, taking care not to over mix.
  • Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart.
  • Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned. Cool on a rack until completely cool.
  • While the cookies are cooling, prepare the frosting:.
  • Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency.
  • Frost cookies.
  • Store cookies in the refrigerator with layers separated by waxed paper.
  • Enjoy!

Nutrition Facts : Calories 140.1, FatContent 7.2, SaturatedFatContent 2, CholesterolContent 9, SodiumContent 84.1, CarbohydrateContent 17.9, FiberContent 0.7, SugarContent 10.9, ProteinContent 1.2

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