Carrot Cookies with Orange Buttercream Icing

• 2 cups powdered sugar
• 1 cup unsalted butter, softened
• 2 teaspoons orange zest or the zest of 1 large orange
• 1/2 teaspoon vanilla extract
• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 cup carrot baby food
• 2 teaspoons orange zest or the zest of 1 large orange
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Orange Buttercream Icing, recipe follows
• Cook's Note: Look for baby food primarily made with only 2 ingredients: carrots and water, such as Beech Nut brand.

1. For the buttercream frosting: Cream together the sugar and butter in a small bowl until light and fluffy.
2. Mix in the zest and vanilla extract.
3. For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
4. Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes.
5. Add in the eggs one at a time and beat for 2 minutes after each addition.
6. Mix in the carrot baby food, orange zest and vanilla.
7. Whisk together the flour, baking powder and salt in a separate mixing bowl.
8. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
9. Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet.
10. Bake for 8 to10 minutes, rotating halfway through.
11. Transfer to a cooling rack.
12. Frost the cookies with the buttercream frosting while still warm.

powdered sugar, unsalted butter, orange zest, vanilla, unsalted butter, sugar, eggs, carrot baby food, orange zest, vanilla, flour, baking powder, salt, orange buttercream icing, s

Taken from www.foodnetwork.com/recipes/carrot-cookies-with-orange-buttercream-icing.html (may not work)