Thursday, January 26, 2012


1/2 cup butter, softened
1 1/4 cups packed brown sugar
2 jars (4-oz each) baby-food strained carrots
1 large egg
1 tbsp freshly grated orange rind
1/2 cup fresh squeezed orange juice
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/3 tsp ground cloves
2 cups all-purpose flour
1/2 cup whole-wheat flour
1 cup chopped walnuts
4 dozen whole or halved walnuts for garnish

Preheat oven to 350 degrees.
Set out 2 large baking sheets.

In the large mixer bowl, beat the butter and brown sugar together until creamy.  Beat in the carrots, egg, orange rind and juice, baking soda, cinnamon, nutmeg, salt, and cloves until blended (mixture may look kind of curdled).

With the mixer at low speed, beat in the flours just until blended.  Stir in the chopped walnuts.  Drop the dough onto the ungreased baking sheets by rounded tablespoonsful 2-inches apart.  Do not crowd cookies, bake in batches if necessary.

Bake at 350 degrees for 10 to 12 minutes until the tops look dry.  Cool on the baking sheet for a minute or so then transfer to wire racks to cool completely. 

3 oz cream cheese, softened
2 tbsp butter, softened
1 tsp freshly grated orange peel
2 tbsp fresh orange juice
2 1/2 cups powdered sugar

Using the mixer, beat the cream cheese, butter, orange peel and juice together until creamy.  Beat in the powdered sugar until well blended and smooth.  Spread approximately 1 1/2 teaspoons on each cookie; top with a whole or half walnut.  Let sit for an hour or two so the icing will set.

Note:  Store in an airtight container with waxed paper between the layers.

Note: file photo

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