recipes comes from Tracy
who has her own web site entitled 'Sweet Dreams'
describes herself as:
let's see . . . I'm in my (very) late 30's, married
and living in a small town in Northwestern Illinois.
My husband, Matt is a 'computer dude',
he has his own consulting business.
'retired' from making jewelry (after 9
years), hoping to be able to make some extra money
selling cakes locally. I have had several non-cake
related, yet still food-related, orders so I'm
branching out. I've already changed my business
cards to say 'Baking for all occasions' instead
of 'Cakes for . . .'! I also am a Wilton Method
instructor, teaching courses 1, 2, & 3 at an Ace
Hardware and the local community college.
C. chopped carrots
1 C. shortening
1 C. sugar
2 C. flour
2 t. baking powder
1/2 t. salt
a medium saucepan cook carrots, covered, in
boiling water for 20 minutes or till very tender.
Drain well. Transfer to a bowl and mash (you
should have about 1 cup).
a large mixing bowl, beat shortening and sugar
till fluffy. Beat in mashed carrots and egg.
Combine dry ingredients, gradually beat into
the dough by rounded teaspoons 2 inches apart
on ungreased cookie sheets. Bake in a 375°
oven for 10 minutes or until edges are lightly
browned. Transfer the warm cookies to a wire
rack and let them cool.
Frosting (recipe follows) and spread over cookies.
Sprinkle with finely shredded orange peel, if
you like. Serve within 2 days or cover and freeze
for longer storage. Yield: 48 cookies
a large bowl, beat 6 T. softened butter and
2 C. sifted powdered sugar till fluffy. Beat
in 1-1/2 t. finely shredded orange peel and
2 T. orange juice. Gradually beat in 2 more
cups sifted powdered sugar and 2 - 3 T. more
orange juice till frosting is spreadable.