Bite Size Carrot Cookies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2/3 cup shortening
• 1 cup brown sugar, packed
• 2 eggs
• 1/2 cup buttermilk (i used a low-fat buttermilk)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon cinnamon (i probably used 1 1/2 tsp)
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon nutmeg, ground (i used more like 1/2 tsp)
• 1/4 teaspoon clove, ground
• 2 cups quick-cooking oats
• 1 cup carrot, shredded
• 1/2 cup pecans, chopped

Recipe

• 1 in a large bowl, cream shortening and brown sugar until light and fluffy.
• 2 beat in the eggs, buttermilk and vanilla.
• 3 combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to the creamed mixture.
• 4 stir in the oats, carrots and pecans.
• 5 drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• 6 bake at 375f for 6-8 minutes or until lightly browned. cool on wire racks.
• 7 to freeze dough: drop dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. transfer frozen dough balls into a resealable plastic freezer bag. may be frozen for up to 3 months. to bake frozen dough, place balls 2 inches apart onto ungreased baking sheet. bake at 375f for 10-15 minutes until lightly browned. cool on wire racks.