If zucchini can be in bread, then carrots can be in cookies! These cookies bake up soft and moist. These were a favorite of mine growing up.
3/4 cup Honeyville Shortening Powder
2 cups Sugar
1/4 cup Honeyville Powdered Whole Eggs
1 cup Water
2 tsp Baking Powder
2 tsp Vanilla
2 cups mashed Honeyville Dehydrated Carrots
1 tsp Salt
4 cups Honeyville Flour
3 Tbsp Orange Juice
1 cup Powdered Sugar
pinch of Salt
Zest of 1 Orange (optional)
Begin making the cookies by preparing the carrots. Rehydrate them then mash to make 2 cups. In a large bowl mix together shortening powder, sugar, whole eggs, and water. Add remaining ingredients and mix until everything is incorporated. Chill dough 1 hour. The dough will be closer to a brownie dough and not a typical cookie dough. Using a tablespoon cookie scoop place each cookie on a greased cookie sheet. Bake in a preheated oven 375 degree for 15 minutes. While the cookies are cooking, make the glaze. In a small bowl whisk ingredients together until smooth. Once cookies are done transfer to a cooling rack. Let them cool slightly, then dip each cookie top into the glaze. Transfer back to the cooling rack to cool completely.
Yields about 5 dozen cookies.
Like I said, these are some of my favorite. I remember one time my 2nd grade class was having a read-a-thon and we could bring a treat. I brought a couple of cookies for me but realized once I got to school we were supposed to bring a treat to share. Needless to say I was so embarrassed that I did something wrong so I hid them in my desk and tried to sneak eat them. Not that I minded eating all the cookies myself mind you :). Since this makes about 5 dozen cookies, you'll have plenty to share.