spiced carrot cookies
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.