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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 62.4
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 79.0 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.4 g

View full nutritional breakdown of Tangerine Carrot Cookies calories by ingredient
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Tangerine Carrot Cookies

Submitted by: JACINDA222

Introduction

Adapted from a recipe of my aunt. I used tangerine zest and juice because I didn't have any oranges. Adapted from a recipe of my aunt. I used tangerine zest and juice because I didn't have any oranges.
Number of Servings: 30

Ingredients

    2 tbsp. shortening
    1/4 cup sugar
    1/4 cup Splenda
    6 packets Truvia
    1 cup baked mashed butternut squash
    1 cup mashed cooked carrots
    2 egg whites
    1 tsp. vanilla
    1 cup whole wheat flour
    1 cup white flour
    2 tsp. baking powder
    1/2 tsp. salt
    2 tbsp. chopped pecans

    Icing:
    Juice of two tangerines (about 1/4 cup)
    Zest of one tangerine
    3/4 cup powdered sugar

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Directions

Preheat oven to 350. Mix together shortening, sugar, sweeteners, squash, carrots, egg whites and vanilla. Sift together flours, baking powder and salt and add gradually to wet ingredients until blended. Place spoonfuls onto greased cookie sheet and top with just under 1/4 tsp. pecans.

Bake at 350 for 20 minutes.

For icing, mix together juice, zest and powdered sugar. Drizzle onto cookies after they have cooled.

Makes 30 cookies.

Number of Servings: 30

Recipe submitted by SparkPeople user JACINDA222.






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