Ingrédients pour Carrot Pecan Cookies
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter
- Brown Sugar
- Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Carrot
- Crushed Pineapple
- 1 cup chopped pecans
- Golden Raisin
- ¼ cup pineapple juice
- 1 cup powdered sugar
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Comment préparer Carrot Pecan Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar with ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Add 2 cups grated carrots and ½ cup drained crushed pineapple and mix until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans and ½ cup raisins.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the cookies spring back when lightly touched.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze: In a small bowl, whisk together ¼ cup pineapple juice and 1 cup powdered sugar until smooth. Add more pineapple juice or powdered sugar, as needed, to reach your desired consistency.
- Once the cookies are completely cool, drizzle each cookie with the pineapple glaze. Sprinkle with a pinch of extra chopped pecans before the glaze sets.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
50g
Fat
10g
Carbs
7g
