Gingered Carrot Cookies

Whipped these cookies up after I got home from work today. What an easy recipe to pull together. I agree with Paula, these are nothing like mini-carrot cakes. They are delicious but very different from a carrot cake.

I would not have said they were especially scone-like, but I can't come up with an alternative suggestion, either. I think they are far lighter in texture than the average scone - even my home made scones tend to be a bit drier than these are. I do love scones and make them often. I think my best description would be a cross between the texture of a scone and cake - a cake with the texture say of pound cake.

I quite like the taste - not exactly savory - but definitely not overly sweet. I prefer rich desserts to sweet ones, so that totally works for me. I got 36 cookies - I could have easily made them smaller and gotten closer to 60, but they are not gigantors - just a good size. Also I found them to be exactly as trustworthy as Dorie said - no massive spreading, so I could bake more on one sheet than I normally do.

Over all, an excellent choice by Natalia, she has posted the recipe here. Natlia - congratulations on the new job, it sounds so interesting.

Hah, almost forgot, you know I skipped the coconut, we don't need to keep beating that poor dead horse! I subbed about 1/2 cup of sunflower seeds for the missing coconut and added a few more nuts to as well. I used untoasted walnuts in these because I left them lying on the counter after baking last week and I was too darn lazy to get out the pecans! Of course, you already knew I was lazy the nuts were on the counter for a week!