You’ll be missing out if you don’t use lemon curd in the glaze! So yummy!

It doesn’t seem possible that any cookie could be good if it doesn’t have chocolate in it. For years though, my mother has been baking my favorite cookies. They are cakey, moist, light and absolutely delicious. You might think they’re like carrot cake but they are not. These have a glaze on them that sends them right over the top! I tweaked the recipe slightly the last time I made them and it worked out great! I’m not sure I can even describe them properly. You’ll have to make them. Here’s how:

1 cup softened butter
1 egg + 1 yolk, room temperature
1 cup sugar
1 cup shredded carrots
1 tsp vanilla
1/2 tsp lemon extract
2 c flour
1 tsp baking powder
3/4 tsp salt

First, shred two or three carrots into a small bowl and cook in the microwave in five or six, 30 second intervals or until soft. Set carrots aside to cool.

In a medium mixing bowl sift together flour, salt and baking powder. Using a mixer, combine sugar and butter and beat until light and fluffy, approximately 2-3 minutes. Add the egg and yolk and vanilla beating until very light and fluffy, approximately 2 minutes. Add cooled carrots and combine until just mixed. Finally, mix in the flour and mix until thoroughly combined. Spoon cookies onto baking sheet and bake at 375 for 12-14 minutes.

While the cookies are baking put the glaze together with 1 cup of powdered sugar,  2 tbsp orange juice and 3 tbsp lemon curd. Mix well and top cooled cookies with as much or as little as you like. Lemon curd is optional but oh, so tasty!