* Exported from MasterCook *

Spiced Carrot Lunch-Box Cookies

Recipe By :The All-American Cookie Book
Serving Size : 35 Preparation Time :0:00
Categories : Cookies Drop

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup golden raisins or dark raisins, or a
combination
3/4 cup carrots (about 2 medium) -- peeled and finely grated
or chopped
1/4 cup plus 2 tablespoons orange juice
1/2 cup chopped dried sweetened pineapple -- OR
1/3 cup chopped candied pineapple -- optional
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup plus 2 tablespoons packed light brown
sugar
2/3 cup corn oil or other flavorless vegetable oil
1 large egg
1 teaspoon finely grated orange zest
1 1/2 teaspoons vanilla extract
1 cup chopped walnuts -- optional

Preheat the oven to 350 degrees F. Grease several baking sheets or coat with
nonstick spray.
In a large saucepan, stir together the raisins, carrots, and orange juice.
Bring to a simmer over medium-high heat. Cook, stirring occasionally, for 5
minutes; if the mixture becomes dry, add 1 to 2 tablespoons water. Remove
from the heat.
Stir in the pineapple, if using.
Let stand until cooled towarm.
In a medium bowl, thoroughly stir together the flour, cinnamon, all-spice,
baking soda, nutmeg, cloves, and salt. Set aside.
Stir the brown sugar and oil into the carrot mixture until well blended.
Add the egg, orange zest, and vanilla and stir until evenly incorporated.
Beat or stir in the flour mixture, then the walnuts, if using, until evenly
incorporated.
Drop the dough onto the baking sheets by heaping measuring tablespoonfuls,
spacing about 2 1/2 inches apart.
Bake the cookies, one sheet at a time, in the middle of the oven for 9 to 12
minutes, or until lightly tinged with brown all over and firm when pressed
in the centers. Reverse the sheet from front to back halfway through baking
to ensure even browning. Transfer the sheet to a wire rack and let stand
until the cookies firm up slightly, 1 to 2 minutes.
Using a spatula, transfer the cookies to wire racks. Let stand until
completely cooled.
Store in an airtight container for up to 1 week or freeze for up to 1 1/2
months.