CARROT COOKIE BITES

Carrot Cookie Bites image

This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking is absolutely irresistible! I'm always being asked for the recipe. -Jeanie Petrik, Greensburg, Kentucky

Provided by Taste of Home

Time 25m

Yield 7 dozen.

Number Of Ingredients 15

Ingredients

2/3 cup shortening
1 cup packed brown sugar
2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups quick-cooking oats
1 cup shredded carrots
1/2 cup chopped pecans

Steps:

In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots and pecans., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 6-8 minutes. Remove to wire racks to cool., Freeze option: Drop dough by rounded teaspoonfuls onto parchment-lined baking sheets. Freeze until firm. Transfer cookie dough balls to resealable freezer containers; seal tightly and freeze for up to 3 months. To bake, place frozen dough 2 in. apart on ungreased baking sheets. Bake at 375° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 24mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges