Bite Size Carrot Cookies

• 23 cup shortening
• 1 cup brown sugar, packed
• 2 eggs
• 12 cup buttermilk (I used a low-fat buttermilk)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon cinnamon (I probably used 1 1/2 tsp)
• 12 teaspoon salt
• 14 teaspoon baking powder
• 14 teaspoon baking soda
• 14 teaspoon nutmeg, ground (I used more like 1/2 tsp)
• 14 teaspoon clove, ground
• 2 cups quick-cooking oats
• 1 cup carrot, shredded
• 12 cup pecans, chopped

1. In a large bowl, cream shortening and brown sugar until light and fluffy.
2. Beat in the eggs, buttermilk and vanilla.
3. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to the creamed mixture.
4. Stir in the oats, carrots and pecans.
5. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
6. Bake at 375F for 6-8 minutes or until lightly browned.
7. Cool on wire racks.
8. To FREEZE dough: Drop dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm.
9. Transfer frozen dough balls into a resealable plastic freezer bag.
10. May be frozen for up to 3 months.
11. To bake frozen dough, place balls 2 inches apart onto ungreased baking sheet.
12. Bake at 375F for 10-15 minutes until lightly browned.
13. Cool on wire racks.

shortening, brown sugar, eggs, buttermilk, vanilla, flour, cinnamon, salt, baking powder, baking soda, nutmeg, clove, quickcooking oats, carrot, pecans

Taken from www.food.com/recipe/bite-size-carrot-cookies-449107 (may not work)