Carrot Cookies

Busy.

That is the word I would use to describe my life currently.

My house is a constant mess on account of the construction.  We have family visiting from out of state. A lot of family.  My 4-month-old puppy is nearing fifty pounds and displays his human mother's defiant independence on a daily basis.  The Hubbs has had to work into the wee hours of the morning several times this month, leaving me with all of the 'boy' jobs around the house as well as the 'girl' responsibilities.

Throw in a full-time job and a love of cooking and cooking blog.... and I have no time.  I've been working on re-formatting this website and adding some new features.  I've been exploring my crafty side lately as well as trying to adopt a more natural and eco-friendly lifestyle.  But that whole idea has been pushed to the wayside for a bit while I attempt to merely survive my hectic life.

I've even been posting some older recipes that I haven't had a chance to share because my ability to cook has been somewhat impaired by my lack of appliances.

That's why I'm offering up these carrot cookies I made last summer.  Light and refreshing, these cookies were omitted from the pile only because I was too busy piling chocolate desserts and barbeque-style foods in front of your eyeballs because that was most of my life last year.

Regardless of the season, these cookies are simple and light and even healthy.  You can snack on these without feeling weighed down by richness like other cookies.  And, the carrots over an unusual, but pleasing sweetness that scream summer simplicity.

My new favorite way to eat carrots!



Carrot Cookies
(adapted from Gooseberry Patch)

2 sticks butter
3/4 cup sugar
1 egg
1 1/4 cups carrot puree
1 1/2 cup flour
2 tsp baking powder
1 tsp salt

Frosting:
1/4 cup melted butter
1/4 cup orange juice
2 1/2 cups Confectioner's sugar
2 tsp orange zest
1 tsp vanilla extract

Candied Carrots:

2 tbsp butter

1 cup shaved carrots

3 tbsp honey

Roast carrots in oven at 425F for 25 minutes.

Puree carrots in a blender.  Reduce heat to 350F.

Combine carrots with the rest of the cookie ingredients.  Bake 10-12 minutes.  Let cool.

Combine ingredients for frosting.  Ice cookies.

For the candied carrots, cook the carrots and honey in the butter over medium heat.  Stir for 2-3 minutes until the carrots are tender.  Lay them out on a sheet of waxed paper to cool.   Place on top of frosting.