Wednesday, March 19, 2008

Here comes Peter Cottontail...

I found a bunny head shaped cookie cutter, and knew I could get creative with it. I wanted to incorporate carrots somehow because of Easter. I've never seen a rolled carrot cake cookie, so I decided to make something up and take a chance. I had no idea how these would turn out when I was adding ingredients. They came out kind of like a biscuit, not overly sweet, and pretty puffy. It was good the cookie wasn't too sweet, because the buttercream and coconut are! I tried to use as many elements of a carrot cake without making the cookies too moist and un-rollable. They came out pretty much how I wanted them to!

Rolled Carrot Cake Cookies

1 cup granulated sugar
½ cup brown sugar
1 cup butter
3 eggs
2 tbsp. molasses
2 tsp. baking powder
1 tsp. salt
2 cups grated carrot
¼ cup finely chopped walnuts
about 5 1/2 cups flour

Cream sugars and butter until light and fluffy. Add in eggs one at a time, add molasses. Mix until combined, add in carrot, baking powder, salt, and walnuts, mix until well combined. Add flour 1 cup at a time, mixing for 5-10 seconds after each cup is added. Do not overmix!
Place dough in the fridge for an hour, preheat oven to 375 degrees.
Roll cookies on a nonstick mat with a mix of flour and powdered sugar. Cut out shapes about 1/4" thick. Place on a cookie sheet with parchment paper, bake for 15 minutes or until lightly golden brown.
Ice with a basic buttercream, dip in coconut.


Anonymous said...

Cute idea! I love that you incorporated carrots!

Sarah said...

These are too cute!

Cara said...

love them! the cookies sound delicious.

Anonymous said...

YUMMMMMMMMMMMMM!!!!!!!! Thank you SOOOOOOOOOOOOOOOOOOO much for sending me some of these. I can't WAIT to dig in! They look like heaven!

Anonymous said...

Oh my gosh, I just ate one of these yesterday and they are like HEAVEN! Soooooo good!!!