Carrot Cookie Bites Recipes

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. 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., 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 parchment-lined baking sheets. Freeze until firm. Transfer cookie dough balls to resealable freezer containers; seal tightly and freeze for up to 3 months. To bake, place frozen dough 2 in. apart on ungreased baking sheets. Bake at 375° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

Steps:

• Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe.
• Preheat oven to 375 f degrees.
• Sift together the flour, baking powder and salt in a medium bowl and set aside.
• Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl.
• Add in combined flour, baking powder and salt until incorporated (do not over mix).
• Add cooled mashed carrots and mix in, taking care not to over mix.
• Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart.
• Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned. Cool on a rack until completely cool.
• While the cookies are cooling, prepare the frosting:.
• Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency.
• Frost cookies.
• Store cookies in the refrigerator with layers separated by waxed paper.
• Enjoy!

Steps:

• Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.
• Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.
• Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.
• Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.

Steps:

• Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

Steps:

• Mix together the cream cheese, 3 tbsp icing sugar and the vanilla extract in a bowl, then put in the freezer to firm up for 30 mins.
• Meanwhile, combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. Tip in the dry ingredients and mix to form a dough.
• Line a baking sheet with baking parchment. Dust your hands with a little flour, then divide the dough into 14 balls and place on the sheet. Use the palm of your hand to flatten each one to a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each one, then carefully wrap the dough up and around the filling to seal it in, pinching the top and rolling back into a rough ball to stop any of the filling leaking out.
• When all the balls are shaped, use your palm to flatten them slightly, then put in the fridge to chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
• Bake the cookies for 20 mins until golden and crisp. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.
• Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with the walnuts and orange zest, then allow to set. Best eaten on the day they are made, but will keep in the fridge in an airtight container for up to 2 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the sugar, shortening and the egg.
• Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
• Drop on greased cookie sheet and bake for 15 minutes.
• To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
• Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
• Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
• Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.