Orange Carrot Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 80
Ingredients
3 sticks margarine, softened2 cups granulated Sugar6 tbsp AllWhites Eggs Whites.75 tsp orange extract1.25 tsp vanilla extract4 cups AP flour2 tsp baking powder1 tsp salt3 tbsp orange juice2 cups confectioner’s sugar
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and carrots. Combine the flour, baking powder and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the glaze, put 1 cup of the confectioners' sugar into a medium bowl. Grate the rind of the orange into the bowl with the sugar. Squeeze in enough juice from the orange to form a thin but spreadable consistency. Mix until smooth. If necessary, stir in more confectioners' sugar. Spread onto the cooled cookies. Store in an airtight container.
Serving Size: Make up to 80 cookies
Number of Servings: 80
Recipe submitted by SparkPeople user KHQ333.
In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and carrots. Combine the flour, baking powder and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the glaze, put 1 cup of the confectioners' sugar into a medium bowl. Grate the rind of the orange into the bowl with the sugar. Squeeze in enough juice from the orange to form a thin but spreadable consistency. Mix until smooth. If necessary, stir in more confectioners' sugar. Spread onto the cooled cookies. Store in an airtight container.
Serving Size: Make up to 80 cookies
Number of Servings: 80
Recipe submitted by SparkPeople user KHQ333.
Nutritional Info Amount Per Serving
- Calories: 95.9
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 83.5 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.3 g
- Protein: 1.0 g
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