Carrot Cookies

1. 1

   Prepare icing/glaze by squeezing the juice from one orange and grating the rind into the juice, then add confectioners sugar until it is of spreading consistency. Set aside.

2. 2

   Cream sugar and shortening together. Stir in slightly beaten egg, add flour, baking powder, salt and vanilla. Blend in the cooked carrots. Drop by teaspoon on to greased cookiesheet and bake at 375 for 12 to 15 minutes or until the bottoms are lightly brown.

3. 3

   Put the cookies on a rack to cool, but while still warm spread some of the glaze on to each.

* Per serving · 4 servings · Values may vary.

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