Here is another gem from the kitchen of Patti Berry.
Patti told us that, "This is a very old recipe given to me by my Italian mother-in-law 35 years ago. I made them recently and someone told me “these cookies SCREAM Spring!!” They are very moist and the frosting is fantastic…I could eat it by itself! Make them much easier by using jarred baby food carrots!"
1 cup shortening
3/4 cup sugar
1 cup cooked, mashed carrot (I use jars of baby food carrots!)
1 tsp vanilla
1/2 tsp lemon extract
2 cups flour
2 tsp baking power
1/2 tsp salt
Cream shortening and sugar, add egg and beat well. Blend in carrots. Add vanilla and lemon extract. Add the dry ingredients and mix well.
Drop onto greased cookies sheets. Bake 10-12 minutes @ 350 °. Cool and frost with frosting below.
** if desired, spread the dough in bottom of 9x13 pan and bake, frost and then slice into bars.
2 cups powdered sugar
2 Tbsp melted margarine or butter
3 Tbsp orange juice
2 tbsp grated orange peel
Add more orange juice if needed to reach desired consistency.