Carrot Cake Shortbread

 

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

Directions

1.  In a large bowl, cream butter and brown sugar until light and fluffy.

2.  Beat in carrot and vanilla.

3.  In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.

4.  Divide dough in half. Shape each into a disk; wrap in plastic.

5.Refrigerate 1 hour or until firm enough to roll.

6.  Preheat oven to 325°.

7.  On a lightly floured surface, roll each portion of dough to 1/4-in. thickness.

8.  Cut with a floured 1-3/4-in. fluted round cookie cutter.

9.  Place 1 in. apart on greased baking sheets.

10.  Bake 12-14 minutes or until edges are light brown. (For a crisper texture, bake cookies 13-15 minutes.)

11.  Remove from pans to wire racks to cool completely.

12.  In a small bowl, mix confectioners' sugar and maple syrup until smooth; drizzle over cookies.

13.  Sprinkle with walnuts.

14.  Let stand until set.

Yield: 4 dozen