Carrot-Cookie-Bites_EXPS_HRBZ16_40743_C09_08_1b-696x696

Ingredients

  • 2/3 cup shortening
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups quick-cooking oats
  • 1 cup shredded carrots
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots, and pecans.
  • To freeze cookie dough, see freeze option. To bake immediately, drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 6-8 minutes. Remove to wire racks to cool.
  • Freeze option: Drop dough by rounded teaspoonfuls onto baking sheets. Freeze until firm. Transfer cookie dough balls to resealable plastic freezer bag. May be frozen up to 3 months. To bake, place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-15 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts

1 cookie: 50 calories, 2g fat (0 saturated fat), 5mg cholesterol, 24mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Carrot Cookies in Simple & Delicious March/April 200

Thank you for reading 🙂

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