Ny Times Carrot Cookies With Orange Icing

• 1 cup shortening (I subbed about 1/3 cup applesauce for some)
• 34 cup sugar
• 1 egg
• 1 cup carrot, cooked then mashed
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• orange icing
• 14 cup orange juice
• 1 tablespoon grated orange rind
• confectioners' sugar
• bit of cinnamon in icing

1. Preheat oven to 350 degrees.
2. Cream the shortening and sugar together until light and fluffy.
3. Beat in egg.
4. Mix in carrot and vanilla.
5. Sift together the flour, baking powder and salt and stir into the batter.
6. Drop by heaping teaspoonfuls 2 inches apart onto a greased baking sheet and bake for 20 minutes, or until done.
7. (I convection baked at 333 degrees for about 14 minutes.
8. ).
9. Cool on a wire rack and then spread with Orange Icing.
10. To make icing: Combine orange juice, orange rind, cinnamon if using, and enough powdered sugar to make a spreading consistency.
11. You will likely end up with more icing than needed, so you might want to start with less than 1/4 cup juice.
12. Spread frosting over cookies.
13. Any extra icing is good on graham crackers.
14. I stored my cookies in the refrigerator, as it is quite warm where I live and the icing runs.

shortening, sugar, egg, carrot, vanilla, flour, baking powder, salt, orange icing, orange juice, orange rind, confectioners, cinnamon

Taken from www.food.com/recipe/ny-times-carrot-cookies-with-orange-icing-391351 (may not work)