Name: Carrot Cake Shortbread
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: 1 cup butter, softened -; 1/2 cup packed brown sugar -; 1/4 cup grated carrot -; 1 teaspoon vanilla extract -; 2 cups all-purpose flour -; 1 teaspoon ground cinnamon -; 1/4 teaspoon salt -; Icing: -; 1/2 cup confectioners' sugar -; 1/4 cup maple syrup -; 1/2 cup finely chopped walnuts, toasted -

Ingredients for - Carrot Cake Shortbread

1. 1 cup butter, softened

2. 1/2 cup packed brown sugar

3. 1/4 cup grated carrot

4. 1 teaspoon vanilla extract

5. 2 cups all-purpose flour

6. 1 teaspoon ground cinnamon

7. 1/4 teaspoon salt

8. Icing:

9. 1/2 cup confectioners' sugar

10. 1/4 cup maple syrup

11. 1/2 cup finely chopped walnuts, toasted

How to cook deliciously - Carrot Cake Shortbread

1 . Stage

In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in carrot and vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.

2 . Stage

Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll.

3 . Stage

Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. scalloped or fluted round cookie cutter. Place 1 in. apart on greased baking sheets.

4 . Stage

Bake until edges are light brown, 12-14 minutes. (For a crisper texture, bake cookies 13-15 minutes.) Remove from pans to wire racks to cool completely.

5 . Stage

In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set.