Carrot-Walnut Cookies

View and print this recipe as a one-page PDF

Active Time: 15 minutes
Total Time: 40 minutes

Ingredients

• 1 stick (1/2 cup) butter, softened
• 1 1/4 cups packed light-brown sugar
• 2 jars (4 oz each) baby-food strained carrots
• 1 large egg
• 1 Tbsp freshly grated orange peel
• 1/2 cup fresh orange juice
• 1 tsp each baking soda and ground cinnamon
• 1/2 tsp each salt and ground nutmeg
• 1/3 tsp ground cloves
• 2 1/2 cups all-purpose flour
• 1 cup chopped walnuts

Orange Cream Cheese Icing

• 3 oz  low-fat cream cheese, softened
• 2 Tbsp butter, softened
• 1 tsp freshly grated orange peel
• 2 Tbsp fresh orange juice
• 2 1/2 cups confectioners' sugar
• 1/2 cup chopped walnuts

Preparation

1. Heat oven to 350°F. Have baking sheet(s) ready.
2. Cream butter and sugar in a large bowl with mixer on medium speed. Beat in strained carrots, egg, orange peel, orange juice, baking soda, ground cinnamon, salt, ground nutmeg, and ground cloves one at a time until blended (mixture may look curdled).
3. With mixer on low speed, beat in flour just until blended. Stir in the walnuts.
4. Drop by rounded tablespoons 2 in. apart on ungreased baking sheet. Bake 10 to 12 minutes until tops look dry. Cool on baking sheet 1 minute before removing to a wire rack to cool completely.
5. Icing: Beat cream cheese, butter, orange peel and juice until creamy. Beat in confectioners' sugar until blended and smooth. Spread about 11/2 tsp on each cookie; sprinkle with walnuts. Let icing set 1 to 2 hours.

Planning Tip: Refrigerate in an airtight container with wax paper between layers up to 1 week. These cookies have a soft, cakelike texture.

Yield

48 cookies

Nutritional Information

Amount Per Serving:
Calories: 124
Total Fat: 5g
Saturated Fat: 2g
Cholesterol: 12mg
Sodium: 88mg
Total Carbohydrates: 18g
Dietary Fiber: 0
Protein: 2g

Back to Healthy Recipes