Carrot Cookies

2      cups                  diced, peeled carrots

  3/4 cup                   butter or margarine, softened

1      cup                   sugar

1                              egg

1      teaspoon           vanilla

2      cups                 all-purpose flour

2      teaspoons         baking powder

  1/2 teaspoon           salt

                                Pineapple Frosting (see recipe below)

Cook carrots in small amount of boiling salted water till tender; drain and mash. (There should be about one cup). Let cool.

Cream sugar and butter together. Add egg and vanilla; beating unilt flully. Mix in mashed carrots. Add flour, baking powder, and salt and blend to form batter.

Drop from teaspoon onto ungreased cookie sheet. Preheat oven to 375 degrees. Bake for about 12 minutes.

Let cool and spread with Pineapple Frosting. Makes about 5 dozen.

Pineapple Frosting:

Mix together 1 1/4 cups sifted powdered sugar, 2 tablespoons softened butter or margarine, and 2 tablespoons pineapple preserves till smooth. Add just enough milk to get a good consistency for spreading.

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Coconut Macaroons

2                        eggs (separated)

   1/2 teaspoon    vanilla

                          Dash of salt

  2/3 cup             sugar

1 1/3 cups           flaked coconut

Preheat oven to 325 degrees.

Beat egg whites until soft peaks form and add vanilla and salt. Add sugar gradually, beating until stiff but not dry. Fold in coconut. Drp in rounded teaspoonfuls on greased cookie sheet.

Bake for about 20 minutes. Immediately removed cookie from cookie sheet to rack.

Makes about 18 cookies.

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Basic Cookie Mix 

4       cups            all-purpose flour

2       cups            sugar

2       teaspoons    baking powder

1 1/2 teaspoons    salt

1 1/3 cups            shortening that does not require refrigeration

In large bowl thoroughly stir together first 4 ingredients. Cut in shortening till mixture resembles coarse cornmeal. Store in covered container up to 6 weeks at room temperature. For longer storage, place in freezer. To measure, lightly spoon mix into measure cup; level with knife or spatula. Makes about 8 1/2 cups.  

Use this to make the recipes below.

Oatmeal-Raisin Cookies

2 1/2 cups             Basic Cookie Mix

2                          eggs, beaten 

  1/2 cup               milk

  1/4 cup               brown sugar, packed

  1/2 teaspoon       ground cinnamon

  1/2 teaspoon       ground nutmeg

1      cup               quick-cooking rolled oats

1      cup               raisins

Perheat oven to 375 degrees.

Combine first 6 ingredients; beat well. Stir in quick-cooking oats. Drop from teaspoon 2 inches apart on greased cookie sheet. Bake for 8 to 10 minutes. Makes about 3 dozen.

Double Chocolate Drops

2 1/4 cups            Basic Cookie Mix

1                         egg

   1/4 cup             milk

2                         1 ounce squares unsweetened chocolate,

                           melted and cooled

  1/2 cup              semisweet chocolate chips

  1/2 cup              chopped walnuts

Preheat oven to 375 degrees.

Combine first 3 ingredients and beat well. Mix in cooled chocolate. Mix in chocolate chips and chopped nuts. Drop from teaspoon  about 2 inches apart onto a greased cookie sheet. Bake for 10 to 12 minutes. Remove cookies from cookie sheet to rack and let cool.

If desired, frost with chocolate or vanilla canned ready-to-spread frosting.

Makes about 30 cookies.

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