Carrot Cookies
3/4 c. sugar
3/4 c. shortening
one egg
1 c. grated carrots
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp lemon flavoring
Cream sugar and shortening; add egg and carrots. Add dry ingredients and flavorings. Drop onto greased cookie sheet. Bake in 350° for 10 minutes or until lightly brown on bottom. While warm, frost with powdered sugar icing made with powdered sugar and orange juice.
My Mixed Blog 
OMG these look so good and I don’t have any of the ingredients except for carrots and sugar.
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Makes me want to get dressed and zip across the street and down the block to buy flour, eggs and shortening.. but don’t think they have Crisco in Mexico. What would I use? Butter? Vegetable oil wouldn’t work, right?
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Any shortening. We unloaded lard in 55 gal drums at Douglas, AZ. It went by pickup truck south from there. Not for cookies. Coconut oil might be good.
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And powdered sugar… called azucar glace here. (Sugar glass)
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Pingback: Carrot Attack | lifelessons – a blog by Judy Dykstra-Brown
http://judydykstrabrown.com/2016/03/20/carrot-attack/ Check it out, Leland!!! You gave us a nice evening–You and barley soup, salad and 13 rounds of Mexican Train. (A dice game.) And a little rum and beer. What recipe should we try out next? Must be sweet.
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The cookies were great by the way. I never said that. Thought the pictures could say it all.
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