on October 02, 2011
Carrots make the difference in these drop cookies, with an old-fashioned taste that will remind you of your grandmother's sugar cookies.
1/2 cup butter or margarine
1 cup packed brown sugar
1 cup finely shredded carrots (about 2 medium)
1 1/2 cup all-purpose flour
1 cup whole wheat flour
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp salt
1. Preheat oven to 400˚F (220˚C). Baking sheets, ungreased.
2. In a large bowl, cream together butter with sugar until light and fluffy (use an electric mixer, if desired). Beat in egg and carrots.
3. In another bowl, combine flours, cinnamon, baking powder, nutmeg and salt. Gradually stir into creamed mixture, blending well after each addition.
4. Drop cookies on baking sheet; press down with a moistened fork. Bake in preheated oven for 15 minutes of until cookies are golden and crisp. Allow cookies to cool on wire racks. Makes about 45 cookies.