Pumpkin Carrot Cookies

Ingredients Tick them off

• ¾ cup White sugar
• ½ tsp Vanilla
• 1 large Egg
• 2 cups All-Purpose Flour
• 2 tsp Pumpkin spice
• 1 cup Shortening
• ½ tsp Almond extract
• 1 cup Mashed carrotscooked
• 2 tsp Baking powder

Butter Pumpkin Icing

• ½ cup Butter or margarine
• 1 Pumpkin spiceor 2 tsp
• 1½ cups Confectionary sugar
• ½ tsp Vanilla extract
• 1 tbsp Water

Method Tap a step to keep your place

Cookies

1. First add water to a medium saucepan and start to boil on stove top, then peel and rinse carrots and cut in small pieces to cook faster. After cooked drain water off then mash carrots and let come to room temperature before using.

2. Cream together in a medium bowl, sugar and shortening, then add vanilla, almond extract, salt and pumpkin spice.

3. Crack egg in a separate bowl and beat with a fork, then after add beaten egg to mixture and blend together.

4. Then alternating mashed carrots and sifted flour and baking powder to the mixture, then fold everything together until all blended and ready to use.

5. Then get cookie sheet ready by placing a piece of parchment paper on top, then scoop one teaspoon full of cookie batter on sheet leaving a inch apart each one. Continue doing this until all batter is used.

6. Pre-heat oven to 350ºF and set the timer to 10 to 12 minutes baking time. When baked remove from oven and place on cooling rack then serve plain or icing.

Butter Pumpkin Icing

1. In a small bowl add butter, pumpkin spice and vanilla and mix together by hand or with blender. Until creamed together.

2. Then slowly add confectionary sugar until all blended and creamy, then spread on cookies or with decorator. Add candy sprinkles or chocolate chips.