Bertha Beck's Carrot Cookies

This recipe comes from my grandmother, Bertha Beck.  I still remember coming home from grade school and being greeted by these cookies.  I think it was my grandmother's way of getting some vegetables down me.  Believe me, I was always a willing victim.  If you get turned off because of the carrots, don't miss out on these.  There is no taste of carrots in these, and the icing is to die for if you even remotely like oranges.

Cookie
1 cup sugar
3/4 can shortening
2 cups flour
1 cup mashed carrots (we use canned carrots)
1 egg
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla

Cream sugar, shortening, and carrots.  Add egg and vanilla.  Combine baking powder, flour and salt.  Then stir into sugar mixture.  Drop cookies on cookie sheet.  Bake at 400F for 10 minutes.  Cool on cooling rack.


Icing
1 tbsp butter
2 tbsp orange juice
2 tbsp orange zest
powdered sugar

Combine butter, orange juice, zest, and enough powder sugar to make a spreadable frosting.  Frost each cookie after it cools.