Carrots are underrated. They should be allowed to spend some time in the lime light because of their diplomatic versatility. I came to this realization as I was enjoying a raw carrot while shredding carrots for this recipe and slicing carrots for a Thai peanut sauce for pasta. These long orange sticks are quite literally Supper Vegetables! And in these cookies they show their generous side by allowing other ingredients to share the lead.
Please don't go into this recipe believing that these cookies will taste like tiny carrot cakes, because they're a bit more complex than a fluffy cake. They have the soft chewy heart of a cookie encased in a perfect, crisp coat. The dough is infused with ground ginger so there is a soft whisper of heat. Joining in on the fun is shredded coconut, toasted pecans, raisins (yikes) and of course, carrots. On their own, these are ideal to enjoy with tea or coffee in the morning. If you dress them up in a drizzle of cream cheese frosting, they become just fancy enough to serve as an after dinner dessert...maybe with some Häagen-Dazs vanilla ice cream.
I really enjoy finding unique cookies and these are a welcome addition to my favourite recipe list. I didn't even mind the wrinkly raisins.
This week's Tuesdays with Dorie recipe was chosen by my friend, Natalia, of gatti fili e farina. Please visit her lovely blog for the recipe. Thank you, Natalia!