martes, 20 de diciembre de 2016

{Carrot Cookies with Orange Buttercream Icing}

Total Time: 30 min
Prep: 20 min
Cook: 10 min
Yield:30 cookies


- Orange Buttercream Frosting:

2 cups powdered sugar
1 cup unsalted butter, softened
2 teaspoons orange zest or the zest of 1 large orange
1/2 teaspoon vanilla extract

- Carrot Cookies:

1 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup carrot baby food
2 teaspoons orange zest or the zest of 1 large orange
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Orange Buttercream Icing, recipe follows

Cook's Note: Look for baby food primarily made with only 2 ingredients: carrots and water, such as Beech Nut brand.


- For the buttercream frosting

Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.

- For the carrot cookies

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream frosting while still warm.

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