Ingredients

The following ingredients have 30 Servings
  • 3/4 cup sugar
  • 3/4 cup unsalted butter (softened)
  • 1 egg
  • 2 cups carrots (peeled and sliced)
  • 1 tsp orange (or lemon extract)
  • zest of 1/2 orange or 1 lemon
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cardamom
  • 1 cup ground hazelnuts (I used dryroasted/unsalted)
  • 2 cups powdered sugar
  • zest and juice of 1/2 orange (or lemon)

Instruction

  • Preheat oven to 375 degrees F. Line rimmed baking sheets with parchment paper.
  • In a saucepan add carrots and cover with water. Cook until softened. Drain off the water and mash. Allow cookies to cool completely. I used a small food processor to mash them up and didn't mind a few small chunks.
  • In the bowl of an electric stand mixer, cream sugar and butter together. Add 1 egg and 1 cup of cooled, mashed carrots.
  • In a medium bowl, add flour, baking powder, salt, and baking powder. Whisk to combine.
  • Slowly add dry ingredients to wet ingredients. Mix to combine. Add hazelnuts.
  • Using a 1-1/2 tablespoon scoop, drop cookies onto baking sheet.
  • Bake 12 to 15 minutes or until edges brown slightly. Remove cookies to a cooling rack to cool completely.
  • Mix glaze ingredients together and stir until sugar is dissolved. Add more juice to thin or more sugar to thicken. Drizzle or dip cookies with glaze.
  • Store in a airtight container.