1 cup butter or margarine, softened
¾ cup sugar
1 egg, lightly beaten
1 cup mashed, cooked carrots
1 teaspoon vanilla extract
2 cups self-rising flour
Orange Frosting (below)

Preheat oven to 350°F.  Spray large baking sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy; beat in egg, carrot, and vanilla.  Stir in flour until well blended.  Drop by teaspoonfuls, 2-inches apart, onto prepared baking sheets.

Bake 15 to 20 minutes or until firm to the touch.  Remove from baking sheets; cool on a wire rack.

ORANGE FROSTING

¼ cup orange juice
1 tablespoon grated orange rind
3 cups confectioners’ sugar

In a small bowl, combine orange juice and rind with enough confectioners’ sugar to make of spreading consistency.  Spread over the cooled cookies.

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