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Thursday, May 5, 2011

Carrot Cookies

To convince yourself that these cookies are healthy, just ignore the first ingredient.  (By ignore, I don't mean to leave it out, just simply look away while you scoop a cup full of shortening into the bowl.)  I just keep telling myself that the carrots replace the bad and make it perfectly acceptable to count one (or two) of these cookies as a serving of veggies!  And your kids will love them too!

Carrot Cookies

1 cup shortening
3/4 cup sugar
2 eggs
1 cup shredded carrots (see, it completely cancels the shortening out!)
2 cups AP flour
2 tsps. baking powder
1/2 tsp. salt

In a large mixing bowl, cream together the shortening and sugar.  Add eggs; mix well.  Stir in carrots.  In a small bowl, combine the flour, baking powder, and salt; gradually add to carrot mixture.  Drop by round teaspoonfuls, 2 inches apart, onto ungreased baking sheets.  Bake at 400 degrees for 8-10 minutes or until lightly browned.  Remove from oven and let rest for 2 minutes before placing on cooling racks.

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