Ingredients
3/4 cup white sugar
1-cup brown sugar
3/4 cup butter
1/4 cup shortening
1 1/2 teaspoons vanilla
2 eggs
1-1/2 cups grated carrots
1/2 cup crushed pineapple, drained
2-1/4 cup all-purpose flour
3/4 cup old fashioned rolled oats
1-teaspoon baking soda
1/2 teaspoon baking powder
1-teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped walnuts
Drizzle:
1 cup powdered sugar
3-4 teaspoons pineapple juice
Preparation
Preheat oven 350F.
· Sift flour, baking soda, baking powder, salt and cinnamon. Mix in oats.
· Cream butter, shortening and sugars. Scrape down sides. Add eggs one at a time. Mix in vanilla. Stir in carrots, pineapple, and nuts. Mix well.
· Gradually add in flour mixture. DO NOT OVERMIX.
· Drop rounded teaspoonful onto an ungreased cookie sheet 1-½ inches apart. Bake 13-15 minutes (do not brown cookies). Immediately transfer and cool completely.
· Mix drizzle ingredients and drizzle over cookies. Let set.
