Shelly's Recipe

PECAN-TOPPED CARROT CAKE COOKIES

Category: Cookies

1 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
1 egg
3 tbsp orange juice
1 tbsp grated orange peel
2 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sweetened, flaked coconut
1 cup coarsely chopped pecans
1 cup finely shredded carrots
Orange frosting (recipe follows)
Pecan halves for garnish

Preheat oven to 350. Combine butter, sugar, and brown sugar in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, orange juice and orange peel. Continue beating until well mixed. Add flour, baking soda and salt. Reduce speed to low; beat until well-mixed. Stir in coconut, pecans and carrots.

Drop dough by rounded tbsp, 2 inches apart, onto greased cookie sheets. Bake 10 to 12 minutes, until golden brown. Cool completely. Frost with orange frosting. Top each cookie with a pecan half. Makes: 3 1/2 dozen cookies.

Orange frosting: Combine 2 cups powdered sugar and 1 tbsp grated orange peel in small mixing bowl. Beat at low speed, gradually adding 2 to 3 tbsp orange juice as needed, scraping bowl often, until desired consistency.