Oatmeal Carrot Cookies

Ingredients

170 gr butter-flavored shortening
280 gr brown sugar
80 ml orange juice
6 gr orange peel
7 gr vanilla
260 gr carrots
300 gr quick-cooking oats
250 gr flour
2 gr baking soda
1 gr salt
1 gr cinnamon
1 gr allspice
1 gr nutmeg
170 gr golden raisins
120 gr walnuts
85 ml cream cheese
24 gr shortening
300 gr powdered sugar
5 ml milk
1/2 orange extract

Instructions

Recipe by: Sue Klapper To make cookies: Preheat oven to 190ºC Grease baking sheets with shortening. In large mixer bowl, combine shortening, sugar, egg, juice, peel and vanilla. Beat at medium speed of electric mixer until well-blended. Beat in carrots. In another bowl, combine oats, flour, baking soda, salt, cinnamon, allspice and nutmeg. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 5 cm apart onto prepared baking sheet. Bake 10 to dozen minutes, or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. To make frosting: In large bowl, combine cream cheese, shortening, powdered sugar, milk and extract. Beat at medium speed until well-blended. Frost cooled cookies.