Let’s face it..cookies are the ultimate travel food. They keep like a dream and you don’t find yourself in the middle of nowhere with your blood sugar doing a nosedive. Let’s face it, sometimes you have got to get out there and hit the road. Earlier this year we rented a cabin by Joshua Tree National Park which is so fabulous. Views for miles with desert wildlife. But an absolute must there is a pack lunch. Otherwise hunting for desert big horn sheep with a camera gets cut short as soon as it is lunch time. Any icebox lunch I make usually contains cookies. They travel well and hold up for a road trip. This orange cookie recipe is a gem and belonged to my grandmother. They are light and flavorful and would go perfectly with a box lunch. So grab your camera and travel journal. Hit the road and have some fun. Don;t forget to throw these cookies in your ice chest.
1 cup shortening (Crisco or butter)
1 cup sugar
1 cup mashed cooked carrots
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup shredded coconut
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Combine shortening and sugar in mixer and beat until fluffy. Add eggs, carrots and vanilla and beat until smooth. Add dry ingredients and beat well. With mixer on low, beat in coconut.
Drop by teaspoon on prepared cookie sheet. Bake 10-12 minutes. Cool and frost with orange frosting.
2 cups powdered sugar
1/4 cup softened butter
3 Tbsp. orange juice
1 tsp. orange zest
Combine all ingredients and beat together until smooth. If not the correct consistency (not runny and easy to spread), add either more orange juice or more powdered sugar a little at a time until just right. Spread on cooled carrot cookies.