Oatmeal Carrot Cookies

3/4 c Butter-flavored shortening

1 1/4 c Brown sugar

1/3 c Orange juice

1 tb Orange peel; grated

1 1/2 ts Vanilla

2 c Grated carrots; about 3

-medium 2 c Quick-cooking oats; uncooked

2 c Flour

1/2 ts Baking soda

1/2 ts Salt

1/4 ts Cinnamon

1/4 ts Allspice

1/4 ts Nutmeg

1 c Golden raisins

1 c Walnuts; coarsely chopped

***frosting*** 3 oz Cream cheese; softened

2 tb Shortening

1 1/2 c Powdered sugar

1 ts Milk

1/2 ts Orange extract; optional

Recipe by: Sue Klapper To make cookies: Preheat oven to 375~. Grease baking sheets with shortening. In large mixer bowl, combine shortening, sugar, egg, juice, peel and vanilla. Beat at medium speed of electric mixer until well-blended. Beat in carrots. In another bowl, combine oats, flour, baking soda, salt, cinnamon, allspice and nutmeg. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheet. Bake 10 to 12 minutes, or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. To make frosting: In large bowl, combine cream cheese, shortening, powdered sugar, milk and extract. Beat at medium speed until well-blended. Frost cooled cookies. Source: Milwaukee Sentinel.
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