|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄2 Cup (8 tbs)|
|Soft shortening||1⁄2 Cup (8 tbs)|
|Orange peel||2 Teaspoon, grated|
|Sugar||1 Cup (16 tbs)|
|Grated carrots||1 Cup (16 tbs)|
|Half and half||3⁄8 Cup (6 tbs)|
Combine flour, baking powder and salt.
Mix raisins and nuts into flour.
Cream shortening and orange peel together; gradually add sugar and beat until light and fluffy.
Add egg and beat well; then add carrots.
Add flour mixture alternately with half-and-half, beginning and ending with flour mixture.
Drop by spoonsful onto greased cookie sheets, leaving a 2-inch space between cookies.
Bake at 375° for 8 to 10 minutes, or until cookies are golden brown.