Melt-in-Your-Mouth Orange Cookies with Cranberries and Orange Frosting

• Vegetarian

• Produce

  • 1 cup Carrots, cooked
  • 1/2 cup Cranberries, reduced sugar dried
  • 2 Oranges, zest of large

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Baking soda
  • 3/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 2 cups Powdered sugar
  • 2 1/2 tsp Vanilla, pure
  • 1/2 cup Vegetable shortening
  • 1 cup Whole wheat pastry flour or white whole wheat flour

• Drinks

  • 3 tbsp Orange juice, freshly squeezed

• Dairy

  • 5/8 cup Butter, unsalted

Found on wellplated.com

Description

Ingredients

• 1 cup mashed cooked carrots (about 7 ounces uncooked—4 to 5 large carrots or 16 larger baby carrots)
• 1/2 cup unsalted butter, at room temperature*
• 1/2 cup vegetable shortening*
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• Zest of 2 large oranges
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon pure vanilla extract
• 1 cup all purpose flour
• 1 cup whole wheat pastry flour or white whole wheat flour
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup roughly chopped reduced-sugar dried cranberries
• 2 cups powdered sugar
• 2 tablespoons unsalted butter, softened to room temperature
• 2 tablespoons freshly squeezed orange juice
• 1 1/2 teaspoons pure vanilla extract

Directions

• Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat, then set aside. If needed, cook, mash, and cool the carrots: Peel and cut the carrots into large pieces (cut baby carrots in half), then place in a small saucepan. Cover with water, then bring to a boil over high. Let boil until the carrots are tender, about 6 minutes. Mash and let cool to room temperature (you can also place the carrots in the freezer to cool more quickly). In a large mixing bowl, cream together the butter, shortening, and sugar until fluffy. Beat in the eggs one at a time, then the orange zest, orange juice, and vanilla extract. Stir in the mashed carrots. In a separate bowl, stir together the all purpose flour, whole wheat flour, baking soda, and salt. Add to the wet ingredients, then mix gently, just until the flour disappears. Fold in the cranberries. Drop by rounded teaspoons (the cookies are very small—do not make them larger or they will not bake as well) onto the prepared cookie sheets. Bake for 8 minutes, until the edges are barely golden. Let rest for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely. For the frosting: In a mixing bowl, beat together the powdered sugar, butter, orange juice, and vanilla extract. Frost the cooled cookies, then enjoy!  

Nutrition