Carrot Cookies with Orange Icing

This is a forever-favorite of my extended family's.
These recipes both hail from the iconic 1963 Betty Crocker Cooky Book, which is an orange-covered legend as far as I am concerned. Grandma G. found me one at a garage sale, or auction when I was still a teenager for fear she'd never be able to find one for me when I grew up! It contains pencil notations from its previous owner which I find just so sweet.

Carrot Cookies:
1 C. shortening
3/4 C. sugar
2 eggs
1 C. canned carrot
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C. shredded coconut

Cream together shortening, sugar, eggs, and carrots.
Add flour, baking powder, and salt.
Add in coconut and mix thoroughly.

Bake 400* for 8-10 minutes.
Cool on wire rack.

Orange Icing:
2 1/2 T. butter
1/2 C. powdered sugar
1 1/2 T. orange juice
2 tsp. grated orange rind

Mix well, and ice cooled cookies.

Serve cookies chilled.

{LDM}