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- Hey y'all, (chuckling), we're still in the 12 days
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of Christmas cookies and I'm always so appreciative
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when I request y'all's favorite Christmas cookie recipe
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and y'all always come through for me.
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And I thank you so much for sharing what is your,
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and your family's favorite cookie.
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Because I don't know anybody, maybe my cousin's wife Don,
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maybe Darlene is the only one
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that I've met that didn't like a cookie.
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Yeah, go figure (chuckling).
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So anyway, Janice Wood sent me this recipe and she said,
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"My mother always made this at Christmas time.
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It's oranges and carrots
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and cherries and they are delicious."
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So thank you so much, Janice.
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And this is another frosted cookie.
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She sent me a picture of what they should look like
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and you know I got a weak spot for frosted cookies.
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It's double the goodness.
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So she tells us to start with a cup
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and a half of vegetable shortening.
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And you know, I've told y'all earlier at some point
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that I always use the butter flavored
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because I just like it.
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I like it better than looking at something
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that looks like I'm hauling lard, so there you go.
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So I've got our vegetable shortening.
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(mixer slams) Whoops.
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So Janice tells us to cream that together,
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and then we'll add our eggs.
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So I'm going to add our eggs now.
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(laughing) What kind of shell was that?
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Y'all know I had to break down and buy eggs
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the other day at the grocery store for the first time
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since I've had chickens.
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I don't know what's wrong with those girls.
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So now we're gonna add our carrots.
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And Janice tells me that she uses frozen carrots,
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but she cooks 'em until they are easy to mash up.
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(banging wooden spoon)
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Another good-for-you cookie.
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- This is a good world, ain't it (chuckling)?
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We made our oatmeal cookies earlier.
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We know that oatmeal's supposed to be good for us.
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And now carrot cookies.
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So we've got three cups of all purpose flour.
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We've got two teaspoons of baking powder
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and a teaspoon of salt.
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So I'm gonna kind of run my whisk through that,
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kind of get that mixed up
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and then we're gonna add it to our wet batter.
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And that is it. (tapping whisk)
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So this is not a difficult cookie at all.
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I'm gonna go a little bit slow on this
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since I've never made this cookie before.
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It almost looks like I'm in the cheese dip, doesn't it?
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And she says to cook these at 375.
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I wouldn't be able to cook 'em
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that high in my commercial oven,
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but that's what she says for a home oven.
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- [Theresa] I have ours set for 350.
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- Yeah, and I think you'll need
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to bring it down to 325 even.
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'cause that one's about 50 degrees higher, Theresa.
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Okay. (rattling spoons)
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Here we go, and she said to cook 'em for 12 minutes,
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but you know your oven.
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I was gonna try to do that
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without having to stick my fingers in it,
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but I don't think that's gonna work.
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But you see about the size I'm doing them
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so it's like any other cookie,
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you can make them any size that you want.
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So in 12 minutes we're gonna have some carrot cookies.
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All right, I wanna show y'all
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these orange-carrot cookies.
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Let's see, what does she call 'em?
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What's the exact name of them?
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Orange and Carrots and Cherry Cookies.
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Well, I think she actually calls 'em
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maybe just Christmas Cookies, I'm not sure.
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But look how pretty they look,
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and they're more of a cake cookie.
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I just can't help but think of carrot cake.
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Was there cinnamon in this? - No, ma'am.
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- There was not, so that would keep it
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from tasting like a carrot cake.
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All right, now like I said, Judy does frost these,
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I was just reading Judy Gerard's name.
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So Janice uses a whole one pound con, you know what?
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Let me beat up this butter a little bit
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before I add the confectioners sugar.
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I'm gonna beat in our powdered sugar.
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And she said we needed the zest of two oranges, grated.
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And she tells us to save the juice because we're gonna need
6:44
that juice to get it to the consistency.
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And there's no kind of extracts.
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Although, I do have a good orange extract
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if it's not orangey enough,
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I can just put a little tad of that in there, right Eddie?
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Okey-dokes, I'm gonna start adding our orange juice.
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Mm gosh, it smells so good.
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There's nothing like fresh-squeezed juices.
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All right, now when a recipe calls the zest,
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I don't beat that zest in.
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I stir it in at the end because otherwise all this zest
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will get caught on the beaters, and I want us to have
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every bit of that zest (tapping glass)
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'cause that's where the flavor is.
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Woo-hoo-hoo, Paula, get you some icing, girl.
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Let's just go ahead and taste.
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Can't wait (chuckling).
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Mm, I don't taste the carrots,
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but I definitely taste the,
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Hmm, I'm tasting the orange,
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but there was no orange in here
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but I guess it's from the icing.
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It is delicious, Janice.
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(mouth full) Now you see it, now you don't (chuckling).
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Thank you so much, Janice Wood.
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This is another cookie that I'm adding to my files
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and I will never let anything happen to this recipe.
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I'm gonna keep it close to my chest.
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Now that I have shared your recipe with the whole world,
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I'm gonna make sure it stays in my drawer.
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Delicious, I think I might've got the icing though,
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a little thin, so I may let that sit and thicken up
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a little bit before I do anymore.
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Yeah, 'cause I won't be able to stack these.
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Look at that beautiful cookie.
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It looks just like hers, doesn't it?
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The picture? - [Eddie] Yeah.
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I love them, love them, love them, Janice.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
