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Desserts

Carrot-Raisin Spice Cookies

Carrot-Raisin Spice Cookies recipe
photo by:kraft
Shredded carrots, raisins, pumpkin pie spice and walnuts add flavor and texture to these scrumptious drop cookies. Serve for after-school snacks.
time
prep:
10 min
total:
22 min
servings
total:
20 servings, 3 cookies each
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what you need

1-1/4
cups  flour
1/2
cup  creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1-1/2
tsp.  pumpkin pie spice
3/4
tsp.  baking soda
1/3
cup  butter or margarine, softened
1/2
cup  granulated sugar
1/3
cup  firmly packed light brown sugar
1/4
cup  cholesterol-free egg product
1
tsp.  vanilla
1/2
cup  finely shredded carrots
1/2
cup  raisins
1/4
cup  finely chopped PLANTERS Walnuts

Make It

MIX flour, cereal, pumpkin pie spice and baking soda; set aside.

BEAT butter and sugars in large bowl with electric mixer on medium speed until well blended. Add egg product and vanilla; mix well. Add flour mixture; beat on low speed until well blended. Stir in carrots, raisins and walnuts; let stand 10 minutes.

DROP rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.

BAKE at 350°F for 10-12 minutes or until golden brown. Cool on wire racks.

Kraft Kitchens Tips

Jazz It Up
Prepare and cool muffins as directed. Mix 1 cup powdered sugar with 1 Tbsp. milk or water. If necessary, stir in additional 1 Tbsp. milk until glaze is of desired consistency. Drizzle over cookies. Let stand until set.
Substitute
Substitute dried cranberries for raisins.
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