CARROT WALNUT COOKIES RECIPES

Name: Carrot-Walnut Cookies
Prep time: 15 min
Total time: 40 min
Yield: 48
Ingredients: 1 stick butter; 1 1/4 c. packed light-brown sugar; 2 jar baby-food strained carrots; 1 large egg; 1 tbsp. Freshly grated orange peel; 1/2 c. fresh orange juice; 1 tsp. each baking soda and ground cinnamon; 1/2 tsp. each salt and ground nutmeg; tsp. ground cloves; 2 1/2 c. all-purpose flour; 1 c. chopped walnuts; 3 oz. 1/3-less-fat cream cheese (Neufchâtel); 2 tbsp. butter; 1 tsp. Freshly grated orange peel; 2 tbsp. fresh orange juice; 2 1/2 c. confectioners' sugar; 1/2 c. chopped walnuts

CARROT-WALNUT COOKIE RECIPE AT WOMANSDAY.COM- HOLIDAY ...

Carrot-Walnut Cookie Recipe at WomansDay.com- Holiday ... image

Explore huge collection holiday cookie recipes at Woman's Day. Our collection includes traditional Italian, French, German and other Christmas cookie recipes with complete ingredients & instructions.

Provided by WOMANSDAY.COM

Categories low-calorie Easter dessert snack

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 48

Number Of Ingredients 17

Ingredients

1 stick butter
1 1/4 c. packed light-brown sugar
2 jar baby-food strained carrots
1 large egg
1 tbsp. Freshly grated orange peel
1/2 c. fresh orange juice
1 tsp. each baking soda and ground cinnamon
1/2 tsp. each salt and ground nutmeg
tsp. ground cloves
2 1/2 c. all-purpose flour
1 c. chopped walnuts
3 oz. 1/3-less-fat cream cheese (Neufchâtel)
2 tbsp. butter
1 tsp. Freshly grated orange peel
2 tbsp. fresh orange juice
2 1/2 c. confectioners' sugar
1/2 c. chopped walnuts

Steps:

Heat oven to 350°F. Have baking sheet(s) ready. Make cookies: Beat butter and sugar in a large bowl with mixer on medium speed until creamy. Beat in next 9 ingredients (carrots through cloves) until blended (mixture may look curdled). With mixer on low speed, beat in flour just until blended. Stir in the walnuts. Drop by rounded tablespoons 2 in. apart on ungreased baking sheet. Bake 10 to 12 minutes until tops look dry. Cool on baking sheet 1 minute before removing to a wire rack to cool completely. Make Icing: Beat cream cheese, butter, orange peel and juice until creamy. Beat in confectioners' sugar until blended and smooth. Spread about 1 1/2 tsp on each cookie; sprinkle with walnuts. Let icing set 1 to 2 hours.

Nutrition Facts : Calories 124 calories

CARROT SPICE THUMBPRINT COOKIES RECIPE: HOW TO MAKE IT

Carrot Spice Thumbprint Cookies Recipe: How to Make It image

Carrot cake is a family favorite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they're topped with a rich cream cheese frosting. Who could resist? Each cookie is like eating a piece of carrot cake, but with no fork needed! —Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 5 dozen.

Number Of Ingredients 20

Ingredients

1 cup margarine, softened
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1-1/2 cups shredded carrots
2/3 cup chopped walnuts, toasted
1/2 cup dried cranberries
FROSTING:
1/2 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Additional confectioners' sugar

Steps:

Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.

Nutrition Facts : Calories 167 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 146mg sodium, CarbohydrateContent 21g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

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