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By Christine Marie

Betty Crocker’s Golden Carrot Cookies

Name: Betty Crocker’s Golden Carrot Cookies
Cuisine: American
Ingredients: 1/2 cup vegetable shortening; 1/2 cup unsalted butter; 3/4 cup granulated sugar; 2 large eggs; 1/2 teaspoon vanilla extract; 1 cup cooked, mashed carrots; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 sweetened shredded coconut; 2-1/2 tablespoons unsalted butter, softened; 1-1/2 cups sifted confectioners’ sugar; 1-1/2 tablespoons orange juice; 2 teaspoons orange zest; Save time by using pureed carrot baby food. The smooth texture is exactly what you want. Choose a brand that has 100% pureed carrots with no other added ingredients.

5 steps

Usually baked goods made with carrots have that typical carrot cake flavor, with strong spices, nuts and cream cheese frosting. However, ‘Golden Carrot Cookies’ are completely different. You can’t taste the carrots at all. Instead, each bite is soft and citrusy, thanks to a buttercream frosting with fresh orange juice that tops the brightly-colored cookies. From the 1963 Betty Crocker’s Cooky Book.

Updated at: Thu, 17 Aug 2023 02:28:37 GMT

Ingredients

50 servings

½ cupvegetable shortening

½ cupunsalted butter

¾ cupgranulated sugar

2eggs

large

½ teaspoonvanilla extract

1 cupcarrots

cooked, mashed

2 cupsall-purpose flour

2 teaspoonsbaking powder

½ teaspoonsalt

0.75sweetened shredded coconut

Icing:

2 ½ tablespoonsunsalted butter

softened

1 cupsconfectioners’ sugar

sifted

1 ½ tablespoonsorange juice

2 teaspoonsorange zest

TIP

carrot baby food

save time by using pureed, choose a brand that has 100 % pureed carrots with no other added ingredients

Instructions

Step 1

Step 1: Blend wet ingredients Preheat the oven to 400°F. Line a cookie sheet with parchment paper. Cream the shortening, butter and sugar together on medium speed for two minutes, until they’re light and fluffy. Mix in the eggs, one at a time. Then, mix in the vanilla extract and mashed carrots, scraping the bowl once or twice.

Step 2

Step 2: Add dry ingredients Stir together the flour, baking powder and salt in a medium bowl. Add the flour mixture to the bowl with the wet ingredients, and mix together on low speed until just combined. Stir the shredded coconut in by hand.

Step 3

Step 3: Scoop the batter Use a small cookie scoop to add scoops of batter to the prepared cookie sheet, placing them about 2 inches apart. (If you don’t have a cookie scoop, use a rounded teaspoonful of dough.) Bake the cookies for 8-10 minutes; when you touch the tops of the cookies, no imprint should remain. Move the cookies to a cooling rack. Finish scooping and baking the rest of the dough. Let the cookies cool completely.

Step 4

Step 4: Make the icing Use a hand mixer to beat together the softened butter and confectioners’ sugar. Mix in the orange juice and orange zest; mix the icing on high speed until it’s smooth and light.

Step 5

Step 5: Frost the cookies Use a knife or icing spreader to add a thin layer of orange icing to the top of each cookie. (If you want the cookies to be thickly frosted, make a double batch of icing.) The cookies are ready to serve. To store them, place the cookies in single layers separated by sheets of wax paper in an airtight container. They’ll keep for up to five days.

View on tasteofhome.com

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