Carrot cookies

Cookies 523 Last Update: Jul 16, 2021 Created: Jul 16, 2021 0 0 0
Carrot cookies
  • Serves: 20 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy
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When we use the word “cookies,” many of us imagine products that are baked with sweet additives such as jam or cream - at least vegetables don't come to mind. Despite this, there are many varieties of sweet vegetable cookies in the world, and I will introduce you to one of them today. The advantage of carrot cookies over fruit counterparts is obvious - cheapness, less fat and, as a result, low calorie content, while maintaining a pleasant taste and fresh, invigorating aroma. I stole the recipe offered today from my grandmother's notebook, a real storehouse of simple, quick and tasty products

Ingredients

Directions

  1. Cut the butter into large pieces.
  2. We leave it to melt until soft in a warm place.
  3. Mix flour with baking powder for dough.
  4. Then we sift this mixture about three times through a sieve.
  5. After that, add salt and stir the mass with a whisk.
  6. We wash the carrots well, then three on a fine grater or grind in a blender
  7. Pour granulated sugar into a deep bowl, add butter to it.
  8. Turn on the mixer and beat the ingredients on medium speed.
  9. After about a minute, add the vanilla sugar while whisking.
  10. As soon as the grains of sugar began to dissolve little by little, pour in the egg.
  11. We transfer the mixer to high speed mode and beat for another minute or two.
  12. Then let the resulting mixture stand for about 10 minutes.
  13. At this time, mix the sifted flour and cinnamon in a separate container.
  14. In three or four doses, pour the flour mixture to the egg-cream mixture, mix thoroughly.
  15. Then beat the mass again at medium or low speed.
  16. We remove the mixer and add the grated carrots to the dough, gently mix it in with a spoon.
  17. Place the finished dough in the refrigerator for half an hour to make the dough denser and stronger.
  18. Rinse the baking sheet, wipe it lightly (not dry) and cover with baking paper.
  19. Then we take out the dough from the refrigerator and form cookies by hand from it.
  20. We put each cookie on the surface of the baking sheet and press it a little so that the products do not roll over.
  21. We make sure that the distance between the cookies is kept within 3-4 cm.
  22. As soon as the dough is over, let the prepared products stand in the air for a while.
  23. We set the oven to heat up to a temperature of 180 degrees.
  24. Place the baking sheet with the blanks on the middle rack of the oven.
  25. We bake the products for about 15 minutes, then fish out one cookie to try.
  26. If the pastries seem damp to you, bake the products for about 5 minutes.
  27. Remove the finished cookies from the oven and leave to cool on a baking sheet.
  28. Gently transfer warm products to a serving dish.

Carrot cookies



  • Serves: 20 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy

When we use the word “cookies,” many of us imagine products that are baked with sweet additives such as jam or cream - at least vegetables don't come to mind. Despite this, there are many varieties of sweet vegetable cookies in the world, and I will introduce you to one of them today. The advantage of carrot cookies over fruit counterparts is obvious - cheapness, less fat and, as a result, low calorie content, while maintaining a pleasant taste and fresh, invigorating aroma. I stole the recipe offered today from my grandmother's notebook, a real storehouse of simple, quick and tasty products

Ingredients

Directions

  1. Cut the butter into large pieces.
  2. We leave it to melt until soft in a warm place.
  3. Mix flour with baking powder for dough.
  4. Then we sift this mixture about three times through a sieve.
  5. After that, add salt and stir the mass with a whisk.
  6. We wash the carrots well, then three on a fine grater or grind in a blender
  7. Pour granulated sugar into a deep bowl, add butter to it.
  8. Turn on the mixer and beat the ingredients on medium speed.
  9. After about a minute, add the vanilla sugar while whisking.
  10. As soon as the grains of sugar began to dissolve little by little, pour in the egg.
  11. We transfer the mixer to high speed mode and beat for another minute or two.
  12. Then let the resulting mixture stand for about 10 minutes.
  13. At this time, mix the sifted flour and cinnamon in a separate container.
  14. In three or four doses, pour the flour mixture to the egg-cream mixture, mix thoroughly.
  15. Then beat the mass again at medium or low speed.
  16. We remove the mixer and add the grated carrots to the dough, gently mix it in with a spoon.
  17. Place the finished dough in the refrigerator for half an hour to make the dough denser and stronger.
  18. Rinse the baking sheet, wipe it lightly (not dry) and cover with baking paper.
  19. Then we take out the dough from the refrigerator and form cookies by hand from it.
  20. We put each cookie on the surface of the baking sheet and press it a little so that the products do not roll over.
  21. We make sure that the distance between the cookies is kept within 3-4 cm.
  22. As soon as the dough is over, let the prepared products stand in the air for a while.
  23. We set the oven to heat up to a temperature of 180 degrees.
  24. Place the baking sheet with the blanks on the middle rack of the oven.
  25. We bake the products for about 15 minutes, then fish out one cookie to try.
  26. If the pastries seem damp to you, bake the products for about 5 minutes.
  27. Remove the finished cookies from the oven and leave to cool on a baking sheet.
  28. Gently transfer warm products to a serving dish.

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