CARROT CAKE SHORTBREAD RECIPE

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in carrot and vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
• Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
• Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. fluted round cookie cutter. Place 1 in. apart on greased baking sheets.
• Bake 12-14 minutes or until edges are light brown. (For a crisper texture, bake cookies 13-15 minutes.) Remove from pans to wire racks to cool completely.
• In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set.
• Yield: 4 dozen.
• Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
• Originally published as Carrot Cake Shortbread in Cookies & Candies Bookazine
• p20
• window._taboola = window._taboola || [];
• _taboola.push({
• mode: 'thumbnails-i',
• container: 'taboola-native-stream-thumbnails',
• placement: 'Native Stream Thumbnails Redesign',
• target_type: 'mix'
• });