Moist Carrot Dessert (Print Version)
# Ingredients:
→ Cookies
01 -
2 1/4 cups plain flour
02 -
1/4 tsp table salt
03 -
1/2 tsp baking powder
04 -
3/4 cup soft unsalted butter
05 -
1 large egg at room temperature
06 -
3/4 cup white sugar
07 -
1/2 tsp almond flavoring
08 -
2 tsp vanilla flavoring
→ Decorating
09 -
Gel coloring for icing
10 -
Icing made with sugar (royal or glaze)
11 -
Sprinkles like sanding sugar
12 -
Mini marshmallows, cut in halves
# Instructions:
01 -
Mix salt, flour, and baking powder together in a medium bowl. Set aside.
02 -
In a big bowl, whip butter with sugar on high speed for a couple of minutes till fluffy. Toss in the egg, vanilla, and almond. Blend for another minute.
03 -
Mix the dry stuff with the wet on low speed till it comes together. If it’s sticky, sprinkle 1 tbsp more flour. Split the dough into two parts.
04 -
Roll one dough piece at a time to 1/4-inch thickness on parchment with some flour. Stack, add parchment in between, cover up, and chill for 1 to 2 hours.
05 -
Start by preheating the oven to 350°F. Get baking sheets ready. Use cutters to make bunnies, eggs, and carrots. Squish leftovers together, roll again, and set them on the sheet 3 inches apart.
06 -
Pop them in the oven and bake for 11-12 minutes, just till the edges have a light golden look. Let them cool for 5 minutes before moving them onto a rack.
07 -
Whip up the icing, tint as you like, and decorate! Use carrots in orange, eggs in pastel colors, and bunnies in white. Marshmallows make cute bunny tails! Let everything set before grabbing one.
# Notes:
01 -
Cold dough is easier to cut; keep it in the fridge for up to two days if needed.
02 -
Royal icing takes about 2 hours to firm up, glaze takes nearly a day. Putting it in the fridge can speed this up.
03 -
Cookies and dough hold up great in the freezer for about three months.