Carrot Cookie Bites

• 2/3 cup shortening
• 1 cup packed brown sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups quick-cooking oats
• 1 cup shredded carrots
• 1/2 cup chopped pecans

1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots, and pecans.
2. Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased
3. . Bake at 375u0b0 until lightly browned, 6-8 minutes. Remove to wire racks to cool.
4. Drop dough by rounded teaspoonfuls onto parchment-lined
5. . Freeze until firm. Transfer cookie dough balls to resealable plastic freezer bag. Freeze for up to 3 months. To bake, place frozen dough 2 in. apart on ungreased
6. . Bake at 375u0b0 until lightly browned, 10-15 minutes. Remove to wire racks to cool.

shortening, brown sugar, eggs, buttermilk, vanilla, flour, ground cinnamon, salt, baking powder, baking soda, ground nutmeg, ground cloves, quickcooking oats, carrots, pecans

Taken from www.tasteofhome.com/recipes/carrot-cookie-bites/ (may not work)