Ursell’s Glazed Carrot Cookies
📜 Collection: JohnBCollection | ✍️ Attribution: Ursell | 📂 Category: Desserts A delightful vintage cookie recipe featuring soft, cooked carrots and a bright, zesty orange icing. These tender treats are perfect for those seeking a unique, nostalgic dessert experience.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 12 mins | None | 2-3 dozen |
🔪 Key Equipment
- mixing bowl
- baking sheet
- sifter
- electric mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 cup | Sugar | granulated |
| 3/4 cup | Shortening | room temperature |
| 1 cup | Carrots | cooked, chopped or strained |
| 1 | Egg | large |
| 1 tsp | Vanilla | extract |
| 2 cups | Flour | all-purpose |
| 2 tsp | Baking Powder | sifted |
| 1 dash | Salt | fine |
| To taste | Orange Icing | powdered sugar and orange juice |
Instructions
Step 1: Prepare the Batter
- Preheat your oven to 350°F.
- In a large bowl, cream together the 3/4 cup shortening and 3/4 cup sugar until light and fluffy.
- Beat in the 1 egg, 1 tsp vanilla, and 1 cup cooked carrots until well incorporated.
Step 2: Combine and Bake
- Sift together the 2 cups flour, 2 tsp baking powder, and 1 dash salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop spoonfuls of dough onto a baking sheet and bake at 350°F for 10-12 minutes until the edges are set and the cookies are lightly golden.
- While the cookies are still warm, spread with the orange icing until smooth and glossy.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Original Recipe Scan
