Orange-Carrot Cookies with Cream Cheese Frosting

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  • Makes: 65 servings
  • Serving Size: 1 cookie
  • Makes: approximately 5-1/2 dozen
  • Prep: 45 mins
  • Bake: 11 mins 350°F per batch

Orange-Carrot Cookies with Cream Cheese Frosting

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Directions

  1. Preheat oven to 350 degrees F. In a very large mixing bowl beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, orange peel, and 1 teaspoon vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the oats, carrots, coconut, and, if desired, pecans.
  2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden brown and centers are set. Cool on cookie sheets for 2 minutes. Transfer to a wire rack and let cool.
  3. Meanwhile, in a large mixing bowl beat cream cheese, the 1/4 cup butter, and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in enough of the powdered sugar until frosting reaches spreading consistency. Spread a small amount of frosting on top of each cookie.

From the Test Kitchen

To Store:

Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Frost just before serving.

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Nutrition Facts (Orange-Carrot Cookies with Cream Cheese Frosting)

  • Per serving:
  • 103 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 17 mg chol. ,
  • 78 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 9 g sugar ,
  • 1 g pro.

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