Carrot Cake Cookies
- 1 of 4 Heat oven to 350 degrees . Line 2 large cookie sheets with parchment.
- 2 of 4 In a large bowl, combine cake mix, butter, eggs and 1/4 cup water. Stir until smooth. Fold in carrots, raisins and walnuts.
- 3 of 4 Drop by heaping tablespoonfuls onto prepared sheets and spread to 3-inch circles. Bake 14 to 17 minutes, until set. Transfer cookies directly to a wire rack to cool; repeat with remaining batter.
- 4 of 4 To prepare icing, beat confectioners' sugar and 3 tbsp water in a medium bowl. Spoon onto cookies and spread to edges. Let dry at least 1 hour or overnight. Slide into glassine or wax paper treat bags.
Servings Per Recipe: 20
Per Serving: 151 mg sodium, 2 g pro., 22 g sugar, 0 g fiber, 30 g carb., 3 g sat. fat, 10 g Fat, total, 221 kcal cal.