Carrot Cake Cookies

Carrot Cake Cookies




1 package carrot cake mix

1/4 cup margerine or butter, softened

2 tablespoons molasses or dark corn syrup

2 eggs

1/2 cup raisins



Mix about half of the cake mix (dry), the margerine, molasses and

eggs in large bowl till smooth. Stir in remaining cake mix and the

raisins. Refrigerate until chilled, about 2 hours.



Heat oven to 375�F.



Drop dough by rounded teaspoonfull about 2 inches apart onto

ungreased cookie sheet. Bake 8 - 10 minutes (centers will be soft).



If desired, frost each cookie with cream cheese frosting and top with

one pecan half.



Makes about 3 1/2 dozen.