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Cute drop cookies that taste just like carrot cake.
Heat oven to 350°F.
Combine 1 cup butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Add flour, baking soda, cinnamon and salt; beat at low speed, scraping bowl often, until well mixed. Stir in pecans and carrots.
Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 12-15 minutes or until lightly browned around edges. Cool completely.
Combine powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in bowl; beat at medium speed until smooth and creamy.
Frost each cooled cookie with 2 teaspoons frosting. Use decorator icing to make a carrot design on top of each cookie, if desired.
Dietary Fiber: 0g
a winner. been making them for years. worth the effort.
Excellent recipe, just as is!!
I used 1/2 vegan margerine and half apple sauce for the fat and used 2 1/2 cups of carrot pulp from my juicer for these and they are delicious. My kids loved them. They aren't tree huggers! They ate a rib eye for lunch. So these must be really good!
I can't eat these cookies, but i love to bake - EVERY person that ate this cookie LOVED them! These are a winner!
Wonderful! And I don't like carrot cake. Make for a birthday and a bake sale. I made some plain, some with raisins and some got nuts too. Some became whoopie pies! A nice change for the conventional cookie.
These are delightful cookies...each one is like a mini carrot cake. The are perfect for Halloween.
This is the third time I have made these cookies. They are a new family favorite. We like moist cookies. I have frozen the cookie and frosted it before serving. I make a lot of cookies and this is one of the best. Marilyn S
My children and I love these cookies. They keep well and stay soft and chewy.
These are great, taste just like carrot cake. Made them for work and everyone loved them.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/573
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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