These soft lemon-tasting cookies with the added natural sweetness of carrots gives your daily vitamin intake a boost.
Ingredients: 1 cup butter or margarine, softened, 3/4 cup granulated sugar, 1 teaspoon lemon extract, 1/2 teaspoon vanilla, 1 egg, 1 cup finely shredded carrots (about 2 medium-size), 1 cup each all-purpose flour and whole wheat flour (or 2 cups all-purpose), 2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1 1/2 cups chopped walnuts (optional).
Instructions: Preheat oven to 375 degrees. Lightly grease 2 cookie sheets or line with parchment paper; set aside.
In large mixing bowl, beat butter and sugar until creamy; beat in lemon extract, vanilla, and egg. Stir in carrots, mixing well. In another bowl, stir together flours, baking powder, salt, and baking soda; gradually add to butter mixture, blending thoroughly. Mix in walnuts, if using.
Drop dough by level tablespoonfuls onto prepared cookie sheets, spacing cookies about 2 inches apart. Bake in preheated 375 degree oven for 12 minutes or until edges are browned. Transfer to wire racks to cool.
Makes 5-6 dozen cookies.
"Sunset Cookies", Lane Publishing Co., Menlo Park, CA, 1985.
Cookies Rule!!!
I just happened on this blog a week or so ago and have to say first off that this was one impressive feat...it exhausts me to think about making a batch of cookies every day for a year!! The Lemon Carrot Cookie is the first one I've tried and it's terrific!! Some of the proportions seemed odd but I made it exactly (well...no nuts) as written. What a wonderful texture for a not-too-sweet cookie. Thank you SOOOOO much!!!
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