1 cup shortening
3/4 cup granulated sugar
1 cup shredded carrots (about 2)
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup desiccated coconut
In the conference package, this was included as one of the "tried and true
recipes used by child care cooks." It may fall by the wayside, however, as
concern mounts over trans fats - topic of one of the workshops. The cookies
are cake-like and not too sweet. The recipe is adapted.
In large bowl, blend shortening, sugar and eggs until creamy, using electric
mixer. Stir in carrots.
In medium bowl, stir together flour, baking powder and salt. Add to carrot
mixture with coconut. Mix at low speed just until blended.
Using small scoop or heaping tablespoons, scoop batter 2 inches apart on to
lightly greased baking sheets. Bake in preheated 400F oven about 10 minutes,
until browned at edges.
Makes about 36.