Cottontail Cookie Pops
Cooking oil spray
1 C. butter, softened
1 C. granulated sugar
1 T. orange zest
1 egg
1 t. vanilla extract
2 C. all-purpose flour
1 t. baking powder
3/4 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
1/4 t. salt
1 1/4 C. finely grated carrots
1/4 C. finely chopped walnuts (optional)
Preheat oven to 350�F. Spray cookie mold with cooking oil spray. Cream butter
and sugar until light and fluffy. Add orange zest, egg and vanilla. Mix to
blend. In separate bowl, combine flour, baking powder, cinnamon, nutmeg, cloves
and salt.
Add to butter mixture alternately with carrots; mix just until combined. Stir in
optional nuts.
Press about 2 T. dough into each pan cavity. Press in stick and cover with about
1 t. dough. Bake 10-12 minutes or until edges are a light golden. Cool in pan on
cooling rack for 15 minutes. With thin spatula, gently loosen edge and remove
gently from pan. Cool cookies on rack completely before icing.
Decorate as desired, using a pastry bag or ready-to-use tubes of icing.
Makes 16-18 cookies.
Recipe courtesy of Wilton Enterprises.
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