Carrot Cake Drop Cookies

By srumbel

Crunchy on the outside, soft on the inside, these Carrot Cake Drop Cookies make it easy and fun not only to eat your vegetables but also to eat carrot cake on the go.
from chocolatemoosey.com

Ingredients

• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 3/4 cup shortening
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups finely shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• White chocolate, for drizzling

Preparation

Step 1

Preheat the oven to 350F. Line two cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat together the sugar and shortening until smooth and creamy, about 2-3 minutes. Beat in the egg and vanilla. Gradually beat in the flour mixture then add the carrots, raisins, and walnuts.
Scoop the dough into 1 1/2-inch balls (I used #40 scoop) and place onto cookie sheets. Flatten slightly. Bake 17-20 minutes or until firm on the edges and starting to brown. Cool on the sheet for 3 minutes then carefully remove to a cooling rack. Cool completely.
Melt white chocolate and drizzle over cookies. Let harden. Store in an airtight container