Best Carrot Cake Shortbread Recipes

CARROT CAKE SHORTBREAD

Carrot Cake Shortbread image

I really love carrot cake and wanted to make a cookie that had the same flavors. These comforting cookies are just the ticket! Cinnamon, maple and vanilla make them perfect for the holidays. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup grated carrot
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
ICING:
1/2 cup confectioners' sugar
1/4 cup maple syrup
1/2 cup finely chopped walnuts, toasted

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in carrot and vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll., Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. scalloped or fluted round cookie cutter. Place 1 in. apart on greased baking sheets., Bake 12-14 minutes or until edges are light brown. (For a crisper texture, bake cookies 13-15 minutes.) Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set.

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 44mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CARROT CAKE SHORTBREAD RECIPE

Carrot Cake Shortbread Recipe image

I really love carrot cake and wanted to make a cookie that had the same flavors, and these comforting cookies are are it! Cinnamon, maple and vanilla make them perfect for the holidays. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1/2 cup packed brown sugar
1/4 cup grated carrot
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
ICING:
1/2 cup confectioners' sugar
1/4 cup maple syrup
1/2 cup finely chopped walnuts, toasted

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in carrot and vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. fluted round cookie cutter. Place 1 in. apart on greased baking sheets.
Bake 12-14 minutes or until edges are light brown. (For a crisper texture, bake cookies 13-15 minutes.) Remove from pans to wire racks to cool completely.
In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set.
Yield: 4 dozen.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Carrot Cake Shortbread in Cookies & Candies Bookazine
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