Carrot Pecan Cookies

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These drop-style cookies have a cakey texture and are not overly sweet; once topped with an easy-to-make pineapple glaze, they are just right! This recipe was created for the ready set cook #10 contest.

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Steps

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Whisk together flour , baking powder , salt , and cinnamon.

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Set aside.

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Cream together butter and sugars.

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Stir in egg and vanilla.

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Stir in carrots and pineapple.

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Stir in flour mixture.

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Stir in chopped pecans and raisins.

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Drop tablespoons of dough onto parchment-lined or greased cookie sheets.

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Bake at 375f for 10-12 minutes or until cookie springs back when touched lightly and its bottom edges begin turning brown.

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Cool cookies.

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Beat together pineapple juice and powdered sugar , adjusting amounts as necessary , to make a thin glaze.

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Drizzle each cookie with glaze and , before the glaze sets , top with a small pinch of chopped pecans.

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Ingredients

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all-purpose flour, baking powder, salt, cinnamon, butter, brown sugar, granulated sugar, egg, vanilla, carrot, crushed pineapple, pecans, golden raisin, pineapple juice, powdered sugar