Ingredients

Instructions

  1. Cook carrots in saucepan with water until tender; drain and mash.
  2. (Should measure about 1 cup when you are done).
  3. Cool.
  4. Cream butter and sugar.
  5. Add egg and vanilla, beat together until fluffy.
  6. Stir in cooled mashed carrots.
  7. Stir together flour, baking powder and salt; blend into butter.
  8. Drop by spoonful on ungreased cookie sheet.
  9. Bake at 375° for about 8-12 minutes (doesn't need to cook until browned--just until firm).
  10. Cool.
  11. Good plain or top with butter cream frosting with a little lemon zest and lemon juice added.