Carrot, 0range zest cookies
Filed under Cookies
by Brenda Williams
Tasty and chewy
Ingredients
- ¾ cup unbleached all-purpose flour
- 1/2 cup quick oats
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 3 1/2 oz marzipan
- ¼ cup unsalted butter (softened)
- 1 orange (zest finely grated)
- 1 cup carrots (finely grated)
- ¼ cup sugar
- 1 egg
- ¼ cup dried currants
Directions
- With the rack in the middle position, preheat the oven to 400F. Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine the flour, oats, baking soda and ground ginger.
- In a food processor, pulse the marzipan, butter and orange zest until creamy. Transfer to a large bowl. Stir in the carrots, sugar and egg until well combined. Stir in the dry ingredients and currants.
- Using a 3 tbsp ice cream scoop (or spoon), drop the batter onto the baking sheet, spacing out the cookies evenly.
- Bake for 10 to 12 minutes or until the cookie edges just begin to brown. Let cool on the baking sheet.
- NOTE: Original recipe makes 10-12 cookies. I made double as I like to have a small cookie and eat more of them. (Ricardo Recipe, May 2020)
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