COOKIES:

1 c. carrots, chopped up
3/4 c. sugar
3/4 c. Crisco shortening
1 egg
2 tsp. vanilla
1/2 tsp. salt
2 c. flour
2 tsp. baking powder

Boil carrots, drain, mash fine and cool. Cream together well: sugar, shortening, egg, vanilla and salt. Set aside.

Sift flour and baking powder together; then add to sugar mixture. Add carrots and stir together well. Drop on greased cookie sheet. Bake at 375°F for 8 to 10 minutes.

ICING:

2 c. confectioners' sugar (10X)
2-4 tbsp. orange juice (you may need to add more later)
1/3 c. melted butter
1/2 tsp. grated orange peel

Combine all ingredients and mix well. To keep icing liquid enough to put on cookies, place it in a pan over low heat and continue to add orange juice as necessary to maintain proper consistency. Do Not Overheat Icing! Put icing on cookies while they are still warm. Cool them and place in a tightly-sealed container.