Ingredients
- Orange-cream cheese frosting:
- 1 stick (1/2 cup) butter, softened
- 1 1/4 cups packed brown sugar
- 2 jars (4 oz. each) baby food strained carrots
- 1 large egg
- 1 Tablespoon freshly grated orange peel
- 1/2 cup fresh orange juice
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 1/2 cups all-purpose flour
- 1 cup chopped walnuts
- 3 oz. cream cheese, softened
- 2 Tablespoons butter, softened
- 1 teaspoon freshly grated orange peel
- 2 Tablespoon fresh orange juice
- 2 1/2 cups confectioners sugar
- 1/2 cup chopped walnuts
Preparation
Step 1
1. Heat oven to 350 degrees. Have cookie sheet ready.
2. Beat all ingredients except flour and nuts in a large bowl with mixer on medium speed until blended (will look curdled).
3. With mixer on low speed, beat in flour just until blended. Stir in walnuts.
4. Drop by rounded tablespoonfuls 2" apart onto ungreased cookie sheet. Bake 10-12 minutes until tops look dry. Cool on cookie sheet 1 minute before removing to a wire rack to cool completely.
5. Icing: Beat cream cheese, butter, orange peel and juice until creamy. Beat in confectioners sugar until blended and smooth. Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts. Let icing set 1-2 hours. Refrigerate in an airtight container with waxed paper between layers. Will keep up to 1 week.