|
|
|
Carrot-Raisin Spice Cookies
|
|
|
1
Reviews
|
|
By:
Betty Webster
|
|
Carrot-Raisin Spice Cookies Recipe uses flour, creamy wheat hot cereal, pumpkin pie spice, baking soda, butter, sugar, brown sugar, egg produce, vanilla, shredded carrots, raisins and chopped walnuts.
|
INGREDIENTS
|
|
1-1/4 cups flour
|
|
1/2 cup creamy wheat (enriched farina) hot cereal, uncooked
|
|
1-1/2 tsp. pumpkin pie spice
|
|
3/4 tsp. baking soda
|
|
1/3 cup butter or margarine, softened
|
|
1/2 cup granulated sugar
|
|
1/3 cup firmly packed light brown sugar
|
|
1/4 cup cholesterol-free egg product
|
|
1 tsp. vanilla
|
|
1/2 cup finely shredded carrots
|
|
1/2 cup raisins
|
|
1/4 cup finely chopped Planters Walnuts
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Mix flour, cereal, pumpkin pie spice and baking soda; set aside.
|
|
|
|
2:
Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add egg product and vanilla; mix well. Add flour mixture; beat on low speed until well blended. Stir in carrots, raisins and walnuts; let stand 10 minutes.
|
|
|
|
3:
Drop rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
|
|
|
|
4:
Bake at 350°F for 10-12 minutes or until golden brown. Cool on wire racks.
|
|
|
|
Print Preview
|
Rate This Recipe
|