Monday, November 22, 2010
Spiced Carrot Cookies
I love you family, Let me count the ways.
1. When I am cooking and missing that one ingredient, you are in the car to the store in 10 seconds flat. I love that husband.
2. When I walk in the door and you are more enthusiastic than a person who won the lottery, I love that daughter.
3. When I can’t think of a good Christmas present for Indigo and you send a projector that lights up her room with the planets, I love that Nanny & Papa.
4. When I think of how easy and painless my childhood was, I love you mom & dad.
My family is easy to love, even if I am not – how perfect!
This recipe was delightfully borrowed and slightly modified from Rosa whose blog is very very very yummy.
2 Cups All-purpose flour
1 Tsp Baking powder
1 Tsp Sea salt
1 1/3 Tsp Ground ginger
1 Pinch Grated nutmeg
3/4 Cup Unsalted butter
2/3 Cup Granulated sugar
1/3 Cup Light brown sugar
1/2 Tsp Pure vanilla extract
1 Cup Shredded carrots (about 2-3, peeled and trimmed)
1 Cup Oatmeal
1/2 Cup Raisins
Pre-heat your oven to 375 and line a baking sheet.
In a medium bowl, mix together the flour, baking powder, salt, ginger and nutmeg, oatmeal. Set aside. With a mixer (or your trusty hand), beat the butter until creamy and smooth. Add the sugars and beat until light and fluffy, then add the egg and beat for another minute. Next add in the vanilla, then the flour. The last step is to add in your carrots & raisins.
I placed this dough in the fridge for about 2 hours, then I rolled it out like a pro and cut 1 inch thick cookies with a Champagne glass…classy I know.
Bake these puppies at 375 until done, 12-16 minutes for me. Thanks Rosa for a great recipe. She has a wonderful blog, check her out!
Now…off to the cookies…and to remind my family that I love them.