Saturday, July 02, 2005

Pistachio and Carrot Cake Cookies

Pistachio and Carrot Cake Cookies

6 tablespoons butter, softened
3/4 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla
3/4 cups all-purpose flour
3/4 whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup grated carrots
1/2 cup golden raisins
1/2 cup coarsley chopped unsalted pistachios, toasted

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla, mixing well.

In a medium bowl, whisk the flours, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pistachios.

Refrigerate dough for about 1 hour.

Preheat oven to 325

Using a tablespoon cookie scoop, drop dough onto baking sheets lined with parchment or a silpat. Place them about 2 inches apart. With lightly wet fingertips, press down gently to flatten the dough. Bake for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes on baking sheets and then move to a rack to cool completely.

Makes about 28 cookies


  1. yum, this looks great joe! i haven't had carrot cake in ages and i think this might be a good substitute!

  2. I haven't had it in a long time either... They certainly won't replace the real cake, but we liked them quite a bit! Less calories too!