Carrot Cookies

Heidi made these cookies for a family dinner where the entire pan was promptly devoured in mere seconds by children and adults alike. They are totally delicious!

Carrot Cookies

1 cup shortening

3/4 cup sugar

2 eggs

1 cup mashed carrots, cooked and cooled

1 tsp. vanilla extract

1 tsp. lemon extract

rind and juice of one orange or lemon

1/2 tsp. salt

2 tsp. baking powder

2 1/4 cups flour

3/4 cups coconut

Frosting:

4 oz. cream cheese, softened

1 tsp. vanilla extract

1/2 tsp. lemon extract

2-4 TBSP. milk

2 cups powdered sugar (add more if needed until you reach the desired consistency)

Cream together the shortening and sugar. Add eggs, mashed carrot, extracts, rind and juice. In a separate bowl combine the salt, baking powder and flour. Add to wet ingredients. Add coconut and mix well. Drop dough by rounded 1-2 TBSP. size onto cookie sheet. Bake in a 400* F oven for 10-13 minutes. Cool completely and frost with icing.

Icing: Combine all ingredients and mix well adding enough powdered sugar until lightly runny. If too thick add more milk, if too runny add more powdered sugar.