Carrot Cake Cookies {Carrot Cookies}

• In a mixing bowl, cream collectively butter, shortening, brown sugar and granulated sugar till gentle and fluffy.

• Add flour, baking powder, salt, cinnamon powder, nutmeg powder and blend till all the pieces is simply mixed. Don’t over-mix!

• Stir within the crystallized ginger, pecans and grated carrots.

• Place spoonfuls of this batter on a cookie sheet lined with parchment paper. Bake at 350 levels for 15- 18 minutes or till golden brown alongside the perimeters.

Ornament directions:

• As soon as your cookies have cooled down fully, pour spoonfuls of melted white chocolate on high of half batch of your cookies and let it harden and set (normally takes about 5-10 minutes).

• Fill your piping bag with inexperienced icing and connect Tip # 233. Place your inexperienced piping bag close to the highest of the cookie. Maintain your piping bag at a forty five diploma angle. Squeeze your bag and rapidly draw back. And you’ll find yourself with “grassy” icing.
• Fill one other piping bag with orange icing and connect Tip # 12. Squeeze this piping bag till icing comes out and pull in the direction of you. Wiggle your hand just a little while you’re pulling away in order that you find yourself with a delicate texture in your “carrots.”
• Fill one other piping bag with white icing and connect Tip # 12. Take one other cookie and flip it over.

• Squeeze some icing within the heart of this cookie.

• Now, simply place the opposite embellished cookie on high of this cookie and press gently in order that they each stick collectively. Take pleasure in!