½ cup butter or margarine, softened
½ cup sugar
1/3 cup firmly packed brown sugar
1 egg
1¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¾ cup shredded carrots
1½ cups self-rising flour
½ cup chopped walnuts
2/3 cup semisweet chocolate morsels
Vanilla Glaze (below)

Preheat oven to 350°F.  Lightly spray cookie sheets with non-stick vegetable spray.

In a large mixing bowl, beat butter, sugars, and egg until blended.  Beat in cinnamon, nutmeg, and carrots.  Gradually beat in flour just until blended.  Stir in walnuts and chocolate morsels.  Drop by rounded tablespoonfuls, 2-inches apart, on prepared cookie sheets.

Bake 12 to 14 minutes or until the edges are lightly browned.  Cool on cookie sheets for 2 minutes.  Remove to a wire rack; cool completely.

Brush the tops of cookies with Vanilla Glaze.

VANILLA GLAZE

2/3 cup confectioners’ sugar
4 teaspoons water
½ teaspoon vanilla extract

In a small bowl, combine all ingredients; stir until smooth and shiny.  Glaze should be runny.

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