1 c. shortening (part soft butter)
3/4 c. sugar
2 eggs
1 c. mashed cooked carrots
2 c. Gold Medal flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. shredded coconut
Orange Butter Icing (below)

Heat oven to 400 degrees. Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt. Stir in coconut. Drop dough by teaspoonfuls about 2 inches apart onto lightly greased baking sheet.

Bake 8 to 10 minutes or until no imprint remains when touched lightly. Immediately remove from baking sheet. Cool. Frost with Orange Butter Icing. 4 dozen cookies.

If using self-rising flour, omit baking powder and salt.

ORANGE BUTTER ICING:

3 tbsp. soft butter
1 1/2 c. confectioners' sugar
2 tsp. grated orange peel
About 1 tbsp. orange juice

Blend butter and sugar. Stir in orange peel and juice. Beat until frosting is smooth and of spreading consistency.