Orange Cookies

Name: Orange Cookies
Ingredients: 34 cup sugar; 34 cup butter (not margarine); 1 egg; 12 of a small bag baby carrots, cooked and cooled (This comes to about 1 cup, pureed. Or you can use 1 cup of jarred baby food); 2 12 cups cake flour; 12 teaspoon salt; 2 teaspoons baking powder; 1 teaspoon vanilla; 12 teaspoon almond extract; 1 12 cups powdered sugar (or enough to make desired consistency); 1 12 tablespoons butter, melted; 1 orange, zest of (colored portion of peel); 14 cup juice squeezed from the orange

13 ingredients

15 steps

Ingredients

34 cup sugar
34 cup butter (not margarine)
1 egg
12 of a small bag baby carrots, cooked and cooled (This comes to about 1 cup, pureed. Or you can use 1 cup of jarred baby food)
2 12 cups cake flour
12 teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla
12 teaspoon almond extract
1 12 cups powdered sugar (or enough to make desired consistency)
1 12 tablespoons butter, melted
1 orange, zest of (colored portion of peel)
14 cup juice squeezed from the orange

Directions

1

In a food processor, blend sugar and butter until well combined.
2

Add carrots, egg, vanilla, and almond extract, salt and baking powder, and continue combining until a smooth, pureed consistency is reached.
3

Transfer to a large bowl, add the cake flour gradually, beating with a mixer between additions.
4

Batter will be thick.
5

Drop by rounded teaspoons onto greased cookie sheet.
6

Bake for 10 - 12 minutes in a pre-heated 350 degree oven until the tops look set and dull.
7

Bottoms will not brown.
8

Let cool completely and then frost.
9

Makes about 42 (2-inch) cookies.
10

While the cookies are baking, make the icing.
11

Icing: Melt the butter, sift the powdered sugar.
12

Combine all ingredients and whisk until all lumps are gone.
13

At your discretion, this can be a thin glaze or add more powdered sugar to make a thicker icing.
14

Personally, I prefer it thicker.
15

Thinner tends to run off and puddle.