Ingredients
1 cup butter, softened1/2 cup packed brown sugar1/4 cup grated carrot1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon ground cinnamon1/4 teaspoon saltICING:1/2 cup confectioners’ sugar1/4 cup maple syrup1/2 cup finely chopped walnuts, toasted
Preparation
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in carrot and vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or until firm enough to roll.
Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. scalloped or fluted round cookie cutter. Place 1 in. apart on greased baking sheets.
Bake until edges are light brown, 12-14 minutes. (For a crisper texture, bake cookies 13-15 minutes.) Remove from pans to wire racks to cool completely.
In a small bowl, mix confectioners’ sugar and maple syrup until smooth; drizzle over cookies. Sprinkle with walnuts. Let stand until set.
