3/4 c. (1 1/2 sticks) butter
1 c. sugar
1 egg
2 c. all-purpose flour, sifted
1/4 tsp. salt
2 tsp. baking powder
1 c. cooked mashed carrots
Grated rind of 1 orange
1/2 tsp. lemon extract
1/2 tsp. vanilla

Cook carrots and mash. To cook carrots, wash and scrub well with brush, about four medium carrots. Place in 1/2-inch boiling water in a saucepan. Cover tightly. Bring to a boil again. Turn heat down so carrots will boil gently and cook until tender when pierced with a fork. Drain off any remaining liquid and mash carrots with a potato masher or fork. Cool.

Wash and dry orange and grate the rind. Set oven temperature to 375°F and then grease cookie sheet lightly.

Cream butter and sugar until thoroughly mixed. Break one egg into a custard cup to see that it is fresh. Add to butter and stir until blended.

Sift together flour, salt and baking powder. Add to butter and mix well. Add carrots, rind, lemon extract and vanilla. Mix until well blended. Drop by teaspoon on the cookie sheet that has been greased, about 2-inches apart.

Bake at 375°F in the center of the oven for about 10 minutes, until very lightly browned on the top and bottom.

Remove from cookie sheet with a spatula and let cool on a wire rack.