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Gigi's Carrot Cookies

 

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Friday, November 10, 2006

 

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Gigi’s Carrot Cookies

Makes 3 dozen

cup butter (1 stick), softened

1 cup lightly packed brown sugar

1 large egg

2 cups flour

teaspoon cinnamon

teaspoon nutmeg

1 teaspoon baking powder

2 teaspoons grated orange zest

1 cup shredded carrots

cup chopped walnuts or pecans

 

Heat oven to 375F. In large bowl with electric mixer at medium speed beat butter with sugar until light and fluffy. Beat in egg until mixed. Sift flour with cinnamon, nutmeg and baking powder. Beat 1 cup of this mixture into creamed mixture until batter is smooth. With a wooden spoon stir in the remaining flour mixture, grated zest, carrots and nuts until well mixed. Drop slightly rounded tablespoons of dough, 1 inches apart, on lightly greased cookie sheets. Bake 15 to 17 minutes or until tops spring back when lightly touched with fingertip. Cool on a wire rack.

 

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