2 3/4 c. flour
1 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1 jar (jr. carrots) or 1 c. cooked carrots

GLAZE:

1 c. powdered sugar
Orange juice to thicken

Melt butter over low heat. Remove and stir in sugar, eggs, carrots, and vanilla. Gradually stir in flour. Cover and refrigerate 1 hour or up to 3 days. Drop by teaspoon onto cookie sheet. Bake at 375 degrees for 10-12 minutes. For the glaze: Mix well.