Carrot-Pecan Cookies

1. 1

   Whisk together flour, baking powder, salt, and cinnamon; set aside; cream together butter and sugars; stir in egg and vanilla; stir in carrots and pineapple; stir in flour mixture; stir in chopped pecans and raisins.

2. 2

   Drop tablespoons of dough onto parchment-lined or greased cookie sheets; bake at 375F for 10-12 minutes or until cookie springs back when touched lightly and its bottom edges begin turning brown.

3. 3

   Cool cookies; beat together pineapple juice and powdered sugar, adjusting amounts as necessary, to make a thin glaze; drizzle each cookie with glaze and, before the glaze sets, top with a small pinch of chopped pecans.

* Per serving · 4 servings · Values may vary.

No additional tips available.