CARROT PECAN COOKIES
Make and share this Carrot Pecan Cookies recipe from Food.com.
Provided by SharleneW
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees; lightly grease 2 cookie sheets.
- Combine flour, baking powder, soda, salt and spices.
- Beat the butter with the sugar until fluffy- 2 to 3 minutes.
- Beat in the egg and the vanilla.
- Beat in the flour mixture.
- Stir in the carrots, nuts and raisins.
- Drop the batter by generous tablespoons onto the baking sheets 2 inches apart.
- Bake until the edges are lightly browned, about 15 minutes.
CARROT COOKIES
Steps:
- Preheat the oven to 350 degrees. Lightly grease a cookie sheet.
- In a mixing bowl whisk together the flour, baking powder, salt, orange zest, and cinnamon. Mix the vegetable oil, egg and sugar together and beat in the pureed carrots and raisins. Combine the wet with the dry ingredients.
- Drop teaspoonfuls of dough onto the cookie sheet and space well apart. Bake for 12 to 15 minutes or until golden brown.
CARROT CAKE COOKIES
These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 28 cookies.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.
Nutrition Facts :
MAPLE-GLAZED CARROTS WITH PECANS
The natural sweetness of carrots goes well with maple flavors in this easy side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
- Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 8 g, TransFat 0 g
CARROT CAKE COOKIES RECIPE BY TASTY
A tasty twist on a classic cake! Crunchy pecans paired with chewy raisins and sweet shredded carrots make these cookies the perfect no-fork-needed dessert. And let's not forget, each cookie oozes with a delectable cream cheese filling.
Provided by Betsy Carter
Categories Desserts
Yield 16 cookies
Number Of Ingredients 16
Steps:
- Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
- Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
- Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
- In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
- Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
- Add the flour mixture and beat until just incorporated.
- Fold in the carrots, raisins, and pecans with a rubber spatula.
- Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
- Place a frozen icing ball in the center of each dough round.
- Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
- Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
- Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
- Enjoy!
Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 27 grams
GOLDEN CARROT COOKIES
Surprisingly delicious cookies. Not too sweet, but tasty enough for any occasion. All children love these special treats. Sometimes I sprinkle the tops with a lemony glaze.
Provided by Fauve
Categories Drop Cookies
Time 30m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Cream together sugar and butter until light and fluffy.
- Add egg; beat well.
- Stir in carrots.
- Sift together dry ingredients in a separate bowl, then stir into carrot mixture.
- Add vanilla and lemon extracts.
- Drop dough by teaspoonfuls onto lightly Pam-sprayed cookie sheets.
- Bake in 375* oven for 15 minutes or till light golden brown along edges.
CRUNCHY PECAN COOKIES
Pecan cookies are a change of pace from the traditional chocolate chip cookies. The pecan oil lends a depth of richness.
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 45m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine butter, brown sugar, and sugar in a bowl and cream with an electric mixer until light and fluffy, about 5 minutes. Add in eggs one at a time, beating well after each addition. Add vanilla extract and pecan oil and beat until well combined.
- Combine flour, baking powder, and salt in a separate bowl. Add the flour mixture to the bowl in 3 additions. Stir in pecans. Use a small cookie scoop to drop portions of dough 3 inches apart on the prepared baking sheet. These cookies spread.
- Bake in the preheated oven for 15 minutes. Increase heat to 375 degrees F (190 degrees C) and bake until edges turn golden, about 5 minutes more. Let cool on the baking sheet for 5 minutes before removing to racks to cool completely.
Nutrition Facts : Calories 107.1 calories, Carbohydrate 13 g, Cholesterol 17.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 21.1 mg, Sugar 8.8 g
CARROT COOKIES III
This is a soft cookie my grandmother used to make, very good.
Provided by Barbara Hamilton
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 47.9 mg, Sugar 5.5 g
PECAN-TOPPED CARROT PIE
People are often surprised to learn that carrots are the main ingredient in this tasty dessert. It's a different twist! -Darlene King, Estevan, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Add 1 in. of water to a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and cook for 9-11 minutes or until tender. Drain and cool., Place the carrots, milk, eggs, pie spice, cinnamon and salt in a blender. Cover and process until pureed; process 1 minute longer. Pour into pastry shell. Combine the pecans, brown sugar and butter; sprinkle over filling. , Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean and edges are browned. (Cover edges of crust with foil during the last 20 minutes to prevent overbrowning if necessary.) Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
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- Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.
- Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand.
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- Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 3 tablespoons orange juice, and 1 tablespoon orange zest. Continue beating until well mixed. Add flour, baking soda, and salt; beat at low speed until well mixed. Stir in coconut, pecans and carrots.
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