Feeding the kids: Carrot drop cookies with cream cheese glaze
The Carrot Drop Cookies recipe can be found in "Simply Sensational Cookies," by Nancy Baggett (Houghton Mifflin Harcourt, $29.99). Credit: Handout
In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a delicious fall cookie. I found the recipe in "Simply Sensational Cookies," by Nancy Baggett (Houghton Mifflin Harcourt, $29.99).
2. In a large heavy saucepan over medium heat, melt the butter until mostly melted and runny, stirring. Remove from the heat; stir until completely melted and fluid.
3. Vigorously stir in sugar, cinnamon, nutmeg, baking powder and salt.
4. Thoroughly stir in carrots, nuts (if desired), and raisins, if using. Vigorously stir in the eggs, then fold in the flour until evenly incorporated.
5. Using soup spoons, drop 1 1?4 -inch mounds of dough 2 1?2 inches apart on baking sheets.
6. Bake (middle rack) one sheet at a time for 12 to 16 minutes or until the cookies are lightly browned all over and springy to the touch. Let the cookies stand on the sheets for 2 minutes, then transfer them to the racks to cool completely.
2. If the glaze is too runny to hold its shape, add a tablespoon or two more powdered sugar until stiffened just slightly; if too stiff, thoroughly incorporate a few teaspoons water.
3. Dip the tops of the cooled cookies into the glaze, shaking off the excess, or generously swirl it on with a knife, if preferred.
4. If desired, garnish the tops further by sprinkling a little nutmeg or cinnamon over the glaze before it sets. Let stand until the glaze sets.
