Pecan Carrot Cookies
Contributed by Diane S.

(Makes about 3 1/2 dozen)

1 cup butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
3 tablespoons orange juice
1 tablespoon grated orange peel
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1 cup coarsely chopped pecans
1 cup finely shredded carrots
For the frosting:
2 cups powdered sugar
1 tablespoon grated orange peel
2 to 3 tablespoons orange juice

Heat oven to 350 degrees. Combine butter, sugar and brown sugar in
large mixer bowl. Beat at medium speed, scraping bowl often, until
creamy, 1-2 minutes. Add egg, the 3 tablespoons orange juice and 1
tablespoon orange peel. Continue beating until well-mixed, 1-2
minutes.

Add flour, baking soda and salt. Reduce speed to low; beat until
well-mixed, 1-2 minutes. Stir in coconut, pecans and carrots by hand.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased
cookie sheets. Bake for 10-12 minutes or until golden brown. Cool
completely.

To make frosting, combine powdered sugar and 1 tablespoon orange peel
in small mixer bowl. Beat at low speed, adding enough orange juice
for desired spreading consistency. Frost cooled cookies.