Carrot Cake Cookies by Kimbob

[S_Wirth]

COOKIES: Carrot Cake Cookies

6 Tbsp. butter or stick, margarine, softened
3/4 cup packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. cinnamon (I used 1/2 tsp.)
1 cup grated carrots
1/2 cup currants or raisins
1/2 cups chopped pecans, toasted (original recipe was untoasted)

In a mixing bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, currants, and pecans. Drop by rounded tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 325 degrees for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.

Yield: 28 cookies

Nutritional analysis: one cookie equals 95 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 72 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein.

Diabetic exchanges: 1 fat, 1/2 starch, 1/2 fruit

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