James Beard's Carrot Cookies
Author and Educator
4 dozen cookies
- 3/4 cup butter
- 3/4 cup sugar
- 1 cup grated or shredded raw carrot
- 1 egg
- 2 1/4 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 to 3 teaspoons grated orange rind
Preheat oven to 375°F. In a large mixing bowl, cream the butter, then cream in the sugar. Beat in the carrot and the egg; blend well.
In a separate mixing bowl, sift the dry ingredients together. Add the orange rind to the wet ingredients, then add the dry ingredients. Mix until well combined.
Using two spoons (rather than your hands), scoop up a small amount of dough with one spoon and push it onto a buttered or oiled cookie sheet with the other spoon.
Bake for about 10 to 12 minutes, or until the cookies are a delicate brown around the edges. Loosen from the pan while still warm and transfer to a rack. Let cool. Store in airtight containers.