Title: Carrot Cookies
Categories: None
Yield: 1 Servings

1/2 c Shortening
1 c Grated Raw Carrots
1 c Honey
1/2 c Egg Beaters
1 c All-purpose flour
1 c Whole-wheat flour
2 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
2 c Quick-cooking oats
1 c Raisins; (optional)
1/2 c Walnuts; chopped

In a large bowl, cream shortening. Stir in carrots, honey and egg
substitute. Gradually stir in remaining ingredients.

Drop from teaspoon on greased or sprayed baking sheets and flatten
slightly. Bake at 350° for approx 10 minutes or until lightly browned.

Makes about 60 cookies.

According to my Master Cook (which wouldn't import to e-mail for some
reason) the CCF = 26.7%.

Posted to EAT-LF Digest by Penchard@aol.com on Oct 30, 1998, converted by
MM_Buster v2.0l.