3/4 c. sugar
3/4 c. shortening
1 egg
1 1/4 c. grated raw carrot
2 c. sifted all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. lemon extract

Cream sugar and shortening until light and fluffy; add egg and beat well. Stir in carrots. Sift dry ingredients. Stir into creamed mixture; and vanilla and lemon extract. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees, 15 minutes or until golden. Makes 4 dozen.