Carrot cookies will always remain the most bright and flavorful baking memory from my childhood. Back then, we were cutting cookies in different fancy shapes with my mom, and these sunny cookies were yummiest in the world!:) Here is my try to revive that never-forgotten taste.
Mind that not keeping dough in the fridge enough, and adding super juicy carrots, reduce crunchiness and the outer cookie shape will be less even. You may need less flour if using drained carrots. I prefer less fatty cookies, so juice from carrots worked perfect for that purpose.
130 g butter, at room temperature
80 g sugar
2-3 medium carrots, finely grated
50 g chopped hazelnuts
400 g plain flour
1 teaspoon ground cloves
1/4 teaspoon bicarbonate of soda
1 teaspoon lemon juice
Preheat the oven to 200°C. Line cookie sheets with parchment paper.
Beat the butter and sugar in a large bowl until light. Add the egg and stir until combined. Stir in carrots and hazelnuts. Sift in flour, cloves and bicarbonate of soda mixed with lemon juice. Mix everything well. Knead the dough and cover with plastic wrap. Place in the fridge for at least 1 hour or freezer for 30 minutes.
Roll the dough and cut cookies, re-rolling scraps. Place on cookie sheets, 3 cm apart to allow for spreading. Bake for 5-8 minutes or until cookies begin to get golden around the edges. Remove from the oven and set aside to cool.