Homemade Carrot Cookies

Preheat oven to 375 degrees Fahrenheit and line cookie sheets with parchment paper.

Carrot cookies and carrot zucchini bars are delicious ways for all of us, young and young-at-heart, to enjoy nutritious vegetables. Shredded carrots add vitamins and natural sweetness to these lemon-flavored homemade cookies.

Unsalted butter, softened	1 cup
Granulated sugar	¾ cup
Lemon extract	1 tsp
Vanilla extract	½ tsp
Egg	1 large
Finely shredded carrots	1 cup
All purpose flour	1 cup
Whole wheat flour	1 cup
Baking powder	2 tsp
Salt	¼ tsp
Baking soda	¼ tsp
Chopped walnuts	1½ cups

Beat butter and sugar until creamy. Add lemon, vanilla extracts and egg. Continue beating to combine all ingredients well. Then stir in shredded carrots.

Mix together all-purpose flour, whole wheat flour, baking powder, salt, and baking soda. Gradually add this flour mixture to butter mixture, blending thoroughly.

Introduce walnuts to the ensemble before proceeding to the next step.

Drop dough by level tablespoonfuls onto parchment-lined cookie sheets, spacing about 2-inches apart.

Bake for about 12 minutes or until edges are browned. Transfer to wire racks to cool completely.

This recipe for carrot cookies makes about 6 dozen.

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