Jelly Toast

spiced carrot cookies

I told myself when I started this blogging (you know, last week) that I would try to vary the posts and recipe topics. Not too many side dishes in a row. That sort of thing. Well I still think that is a valid rule because in many cases side dishes are overrated. What is not overrated, however, are desserts. So we’ll call the coffee cake from Monday a ‘breakfast’ and I’ll still be well within my own guidelines.
Spiced up carrot cookies! I have to take a moment and pat myself on the back for these cookies, guys. While I have been baking for a while now, I still get nervous when it comes to baked goods. So when I came across a vague yet intriguing recipe titled ‘carrot cookies’ I tried not to let the lack of actual directions on how to make the cookies keep me from moving forward. In fact, the more I thought about it, the lack of directions gave me permission to not follow directions, which as I mentioned before, is something I struggle with anyway. Win, win, win.

On the very yellowed piece of paper that I found in a small envelope labeled ‘Opal’s Recipes’ (my Great Grandma Scheuer), was this ‘carrot cookie’ list of ingredients, as well as some extremely vague directions I’m-not-even-going-to-call-them-directions:

  •  cream together 3/4 c. shortening and 1 cup cooked carrots
  • 1 egg
  • 1/2 tsp salt
  • 3/4 c. sugar
  •  2 c flour sifted with 2 Tbs baking powder
  • 1 tsp vanilla
  • 1/2 cup nut meats
  • drop by spoonful and bake
  • juice and grate 1 small orange. Add enough powdered sugar to spread. glaze cookies while they are still warm.

That’s it. That’s all I had. It was odd yet extremely liberating. I had room to play. Room to build the recipe from this foundation, and frankly, figure the foundation out as well.

I love playing with existing recipes just to see where swapping ingredients, and tweaking flavors will take me. I often end up in a joyous and comforting place and sometimes…not so much. I wanted the happy place. The place filled with cookie goodness. In order to get there I figured I had to kick this recipe up a bit. I added some spices, because really, spices will improve almost any carrot-y cake so I figured it would work for cookies, as well. I left out the nuts for two reasons: 1) The Baby has a peanut allergy, and I wanted her to be able to eat these, and 2) I plain ‘ole forgot them. What can I say? I sped ahead to the orange and powdered sugar glaze, and frankly, never looked back. This glaze is a thing of beauty. Like a bowl of melted creamsicle. It boosts the cinnamon and nutmeg and takes these cookies into a class of their own.

I have to say that when I took my first bite I was a bit stunned at how good they were. I looked at The Buddy, and said ‘Wow Buddy, these are good. Too good’. And he replied, with all the wisdom of his 4 years, ‘No, Mommy. They’re not too good, they’re just amazingly good’. And also amazingly addictive. Beware.
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3 comments on “spiced carrot cookies”

  1. Win, win, win…make the cookies into a tshirt. 🙂