½ cup butter (1 stick), softened
1 cup lightly packed brown sugar
1 large egg
2 cups flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon baking powder
2 teaspoons grated orange zest
1½ cup shredded carrots
½ cup chopped walnuts or pecans
Heat oven to 375ºF. In large bowl with electric mixer at medium speed
beat butter with sugar until light and fluffy. Beat in egg until mixed. Sift flour with
cinnamon, nutmeg and baking powder. Beat 1 cup of this mixture into creamed mixture until
batter is smooth. With a wooden spoon stir in the remaining flour mixture, grated zest,
carrots and nuts until well mixed. Drop slightly rounded tablespoons of dough, 1½ inches
apart, on lightly greased cookie sheets. Bake 15 to 17 minutes or until tops spring back
when lightly touched with fingertip. Cool on a wire rack.
