Carrot Cake Cookies
|Spice cake mix||19 Ounce (1 Package, 18 To 19 Ounce)|
|Egg||1 , slightly beaten|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Carrots||2 Medium, peeled|
|Walnuts||1⁄2 Cup (8 tbs)|
|Powdered sugar||2 Tablespoon|
Preheat oven to 350°F.
Place cake mix, egg, oil, water and cinnamon in Classic 2-Qt Batter Bowl.
Combine with Mix 'N Scraper.
Grate carrots with Grater-Slicer (you should have about 1/2 cup) and add to cake mixture.
Chop walnuts with Food Chopper and stir into mixture.
Using small Stainless Steel Scoop, drop dough 2 inches apart on 15-inch Round Baking Stone.
Bake 18 to 20 minutes or until lightly browned.
Let cool 3 minutes.
Using Mini-Serving Spatula, transfer cookies to Non-Stick Cooling Rack.
Place powdered sugar in Flour/Sugar Shaker and sprinkle over cooled cookies.