Tuesday, April 3, 2012


These sound disgustingly healthy but are surprisingly delicious. I had never thought of them as an Easter cookie but Kristen is going to take some to a family gathering. They turn out a pastel apricot color and I had never made the association between bunnies and carrots in the cookies. I am including the recipe as well as a recipe for an easy spring salad which Josie calls Orange Fluff and which we are making this week.

Orange-Carrot Cookies

1 c. shotening
3/4 c. sugar
1 c. cooked, mashed carrots (We cooked our own carrots but in the past I've bought cooked carrots in a can. The carrots need to be mashed like mashed potatoes so we had to cook them a little longer than I normally would.)
1 egg
1 tsp. vanilla
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
Cream shotening and sugar until fluffly. Add mashed carrots, egg and vanilla. Mix well. Sift together flour, baking powder and salt and add to carrot mixture; mix well. Drop batter by large tspn-fulls on greased baking sheet. Bake in moderate (350) oven about 15 min. Makes 5 dozen. While cookies are warm, frost with Golden Glow frosting. (Included below)

Golden Glow Frosting

Combine juice of 1/2 orange, grated rind of 1 orange, 1 T. butter or margarine and 1 c. confectioner's sugar.

Orange Salad (Orange Fluff)

1 reg. size orange jello
1 pint cottage cheese
1 can mandarin oranges, well drained
8 oz. cool whip
Sprinkle Jello over cottage and mix well. Add oranges and stir in Cool Whip. Allow to set up in fridge. ( You can add other items as desired such as colored mini marshmallows or other fruit. You can also use other flavors of Jello. I have had green Jello with canned pineapple.)
This salad is easy and makes a good addition to a meal.

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