Carrot Cake Shortbread

• 1 cup butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup grated carrot
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup confectioners' sugar
• 1/4 cup maple syrup
• 1/2 cup finely chopped walnuts, toasted

1. 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.
2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.
3. Preheat oven to 325u0b0. 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
4. .
5. 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.
6. In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set.

butter, brown sugar, grated carrot, vanilla, flour, ground cinnamon, salt, sugar, maple syrup, walnuts

Taken from www.tasteofhome.com/recipes/carrot-cake-shortbread/ (may not work)