Time to start preparing for the Christmas holidays and I offer you a lovely cookie recipe! Although we’ll be mostly eating piparkoogid aka gingerbread cookies here in Estonia, these slightly chewy carrot cake cookies would do just as well.
For over two years now I’ve been contributing recipes for one of the biggest home and gardening magazines here in Estonia, Kodu ja Aed (that translates “Home and Garden”). Since spring we’ve been focusing on a specific vegetable both on the gardening pages and in the food section. Carrot happened to be the vegetable of the month in December. December, of course, being the Christmas month, so I was trying to think of recipes that would feel right at the Christmas table as well. I think these cookies fit the bill brilliantly. They are easy to make, go brilliantly with a glass of glögg or mulled wine, they’re “healthy” as containing a vegetable (carrot is also providing both texture and flavour), and they are egg-free, making them also suitable for some special diets. Most of all, they have a pretty colour and they taste great. As an added bonus, the kids loved them – something to think about when you’ve got 3 small ones running around the house!
So when you’re planning your next glögg party, think of adding these carrot cake cookies to the menu!
You’ll find all of Nami-Nami’s Christmas recipes here and a selection of cookie recipes here.
TIP! You could make these cookie more festive by adding a scant teaspoon of mixed spices, gingerbread spice or pumpkin pie spice – all of these would work.
TIP! If you forgot to take your butter out of the fridge in advance, then simply grate the cold butter into your mixing bowl. Instant softened butter!
Carrot cake cookies
200 g butter, at room temperature (7 oz)
150 g caster sugar (2/3 cups)
200 g carrots, finely shredded (2 medium carrots)
300 g all-purpose flour (2 cups)
1 tsp vanilla sugar or extract
1 tsp baking powder
a pinch of salt
Pre-heat the oven to 200C/400F. Line a baking sheet with a parchment paper.
Cream the butter and sugar in a mixing bowl, either using a wooden spoon or the paddle attachment of your standing mixer. Add the carrots, then the dry ingredients (flour, vanilla sugar, baking powder, salt). Mix the dough until combined, then take small chestnut-sized chunks of the dough and form into small balls.
Place the balls onto the baking sheet, flattening them with your palm. Press a whole almond onto each cookie.
Bake for 15 minutes or until the cookies are golden brown. Remove from the oven, leave for a few minutes before transferring the carrot cookies onto a metal rack to cool completely.