Today for Sunday Supper we are featuring root vegetables, which are very popular right now. So I thought that some Carrot Cookies needed to be on the menu! Root vegetables are not only good tasting, but they are very high in nutrients, they store well, and they give you the ability to use locally sourced food, even in the winter months. Carrots are a root vegetable that is extremely versatile. They can be used for everything from an appetizer to a dessert, and can be cooked in a bazillion different ways! These carrot cookies are quick to make, and even quicker if you leave off the frosting. They have a great taste, that I know you will love! 
Carrot Cookies
1/2 cup Butter, softened
2 Eggs
1/2 cup Sugar
1/2 cup packed Brown Sugar
2 1/2 cups Flour
1 1/2 cups Shredded Carrots
1/2 cup chopped Pecans
1 teaspoon grated Lemon Peel
1 tablespoon Lemon Juice
2 teaspoons Baking Powder
1 teaspoon Nutmeg
Pinch Salt
Orange and Green Frosting
Preheat oven to 350 degrees.
Preheat oven to 350 degrees. 
Add all the other ingredients. Mix well.
Place two teaspoons of cookie dough right next to one another. Press the two together to form the large cookie. Bake for 8-10 minutes.
Cool cookies on a cookie rack until completely cool.
Decorate cookies to resemble carrots. You can buy the frosting or make it by using my favorite frosting recipe.
Thanks so much for joining me today!
Scroll down to see what other members of the #SundaySupper family made today and thank you to Cindy from Cindy’s Recipes and Writings for hosting!
Appetizers