Citrus Carrot Cookies

Over the past month I have been on a reading frenzy, which may be due to two things: (1) never seeing my husband while he prepares for medical school finals, and (2) my son being sick and taking 2 1/2 hour naps every day. This has given me plenty of time to prepare for my book club. Last month we read this darling little murder mystery novel called Lemon Tart. Throughout the book, the main character, Sadie, shares a few of her favorite recipes. One of the recipes that she shares that really caught my eye was for carrot cookies! Once I glanced through the recipe I knew there would be a lot of things I would want to change about it; it looked like it was going to be more of a shortbread type cookie, without a lot of complementary spices. I made up a few improvements in my head, and they turned out to be better than I imagined! So, without further ado, here is my dressed-up citrus carrot cookie, in perfect time for Easter. 

Before you start making the cookies, you will need to prep your carrots. I used 1 1/2 cups of mini carrots, covered them in water, lightly covered it with saran wrap and popped it in the  microwave for about 7 minutes. After they were cooked, I pulsed them in a blender and drained the excess water. You really can use any method of softening carrots and then mashing them. You just want to end up with 3/4-1 cup of mashed carrots. While the final texture is up to you, the goal is mashed carrots with some texture, but not carrot puree or baby food. I prefer seeing little specks of carrots, so I go for a texture more like this:

Preheat the oven to 350 degrees.

You will start off with your basic cookie instructions. In the bowl of your mixer, beat 3/4 cup softened, unsalted butter, 1/2 cup granulated sugar and 1/4 cup brown sugar. Cream until fluffy, about 3 minutes. Add in 1 egg, 1 cup mashed carrots (NOT carrot puree or baby food!), 1 tablespoon orange zest, and 1 teaspoon vanilla. Mix well until combined, about 2 minutes. 

In separate, medium-sized bowl whisk 2 1/2 cups flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon nutmeg. Add dry ingredients into wet ingredient and mix until combined. Stir in chopped 3/4 cup chopped walnuts.

Line a cookie sheet with parchment paper, or with a silpat. Roll about 2 tablespoons of dough into a ball and lightly press down.

Bake at 375 for 10 minutes until slightly underdone. Take out of the oven, let sit for 5 minutes and transfer to a cooling rack. 

While the cookies are baking, mix together the icing. Combine 3 tablespoons (or whatever is left)  orange zest, about 3 tablespoons fresh orange juice and enough powdered sugar to bring it together. (Start with 1/2 cup and add 1 tablespoon at a time.)

Once the cookies are cool, ice and enjoy.

Carrot Cookies

Lightly Adapted from "Lemon Tart" by Josi S. Kilpack

3/4 cup butter, softened

½ cup granulated sugar

¼ cup brown sugar

1 egg

1 teaspoon vanilla extract

1 cup cooked, mashed carrots

1 tablespoon of orange zest

1 teaspoon baking powder

1/2 teaspoon nutmeg

½ teaspoon salt

2 ½ cups flour

¾ cup chopped walnuts

Citrus Icing

2-3 Tablespoons orange zest

3 Tablespoons orange juice

Powdered sugar, enough to bring together (anywhere to ½ cup-3/4 cup)

Preheat oven to 375. In medium mixing bowl, cream butter and sugar on high until fluffy, about 3 minutes. Add egg, carrots and orange zest. Mix well until well combined, 2-3 minutes.

In separate medium sized bowl whisk flour, salt, and powder. Add dry ingredients into wet ingredient and mix until combined. Stir in chopped walnuts.

Line baking sheet with silicone baking mat or parchment paper. Roll dough into balls and lightly press. Bake for 10 minutes.

While cooking, make icing. Combine the orange zest, orange juice, and enough powdered sugar. Start with about 1/2 cup and add additional tablespoon at a time until the icing comes together and reaches the desired consistency.