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My review
Carrot Cookies I
Tiffany Clinton
"This recipe is a sweet and tasty cookie that you can take to parties, bake for home, or give as a gift. The carrot brings out the color in the cookies to turn to an ivory-orange color, beautiful!"
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Ingredients
servings 157Original recipe yields 24 servings (4 dozen)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets.
- Mix shortening, sugar, eggs, and carrots.
- Blend in flour, baking powder and salt. Stir in coconut.
- Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet.
- Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove baking sheet. Let cool.
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
7/26/2005
This is a good recipe. It's from the Betty Crocker Recipe Box circa 1971. Betty also suggests an "Orange Butter Icing" which really completes this cookie.
Most helpful critical review
10/28/2002
I don't know if I would use coconut the next time I make these but they were pretty tasty. I made them at Halloween which was a good time because they come out orange.
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7/26/2005
This is a good recipe. It's from the Betty Crocker Recipe Box circa 1971. Betty also suggests an "Orange Butter Icing" which really completes this cookie.
7/5/2008
This recipe is awesome! My mom even loved it! I will definitely make this again! Suggestion, if you want more of a carrot taste, use more than a cup of carrots. I also had to use more flour ...
10/28/2002
I don't know if I would use coconut the next time I make these but they were pretty tasty. I made them at Halloween which was a good time because they come out orange.
8/25/2009
These are very good & not very sweet, which is nice. Didn't have the coconut, which may have made this a 5-star, but otherwise was a cake texture.
4/12/2009
I really liked these cookies! I didn't use coconut, just didn't have any. But they were really good!
4/3/2009
These were really good. We were suprised-my husband ate most of them, hot right off the cookie sheet- I didn't use the coconut-
8/23/2008
What a great recipe for fresh carrots! My kids love them - a great recipe for school lunches (without the nuts).
11/3/2010
I made this recipe without the coconut. I added 1/4 cup of wildflower honey for extra sweetness and 1/2 tsp of cinnamon. It was still very bland. I topped it with buttercream icing and the ki...