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1 cup butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup chopped pecans
4 medium (2 cups) carrots, grated

Frosting Ingredients:
4 cups powdered sugar
1/2 cup butter, softened
1 (8-ounce) package cream cheese, softened
1/2 teaspoon vanilla
1 tube green decorator icing, if desired
1 tube orange decorator icing, if desired

Heat oven to 350°F.

Combine 1 cup butter, sugar and brown sugar in large mixer bowl.

Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs and 2 teaspoons vanilla; beat until well mixed (1 to 2 minutes). Reduce speed to low; add flour, baking soda, cinnamon and salt. Beat, scraping bowl often, until well mixed (2 to 3 minutes). Stir in pecans and carrots.

Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake for 12 to 15 minutes or until lightly browned around edges. Cool completely.

Meanwhile, beat powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in medium bowl at medium speed until smooth and creamy (3 to 5 minutes).

Frost each cooled cookie with 2 teaspoonfuls frosting. Use decorator icing to make a carrot design on top of each cookie, if desired.

Posted by Susan Greene

Nutritional Info Per Serving: per 1 cookie: Calories: 190, Protein: 2g, Carbohydrate: 24g, Fat: 10g, Cholesterol: 35mg, Sodium: 130mg, Fiber: 0g