Taking a little break from the Big Grandma's Cookbook series to give you a recipe that is one of my family's favorites. I adapted it from one I read a while ago in Taste of Home magazine. The adaption came from my usual lack of having all the ingredients required, and I have to say it turned out fan-freaking-tastic.
Whenever I make these cookies, my kids call them the "healthy" ones because they have carrots in them. I go with it. Nevermind the sugar, butter and salt. These fluffy, buttery, soft bites of deliciousness can make you see in the DARK!
OK, they can't (as I'm sure you figured out). But they certainly will make you smile. Please try them!
- 1 cup softened butter
- 2/3 cup sugar
- 2 eggs
- 2 cups finely shredded carrots (squeeze out excess liquid if you can)
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Preheat oven to 400°. Cream butter and sugar. Add the eggs and mix well. Stir in shredded carrots. In a separate bowl, sift together flour, baking powder and salt. Add it slowly to the carrot mixture. Drop them by teaspoonfuls onto ungreased cookie sheet 2 in. apart and bake for 8-10 minutes. Check them so they do not turn too brown. You want them to be only very lightly toasty.
These are my favorite cookies to have with a nice cup of tea. Enjoy!