If you follow me on Instagram, you may have noticed a photo that I took this morning of an old recipe box. The first thing I look for when I hit up a garage sale is anything recipe related. Books, recipe boxes or show boxes full of newspaper clippings. Not that I really need more recipes (I have over 300 cookbooks) but I guess I feel it’s my duty to “save” the recipes. What if no one bought it and they ended up in the trash? Years of collecting, handwriting, typing and cataloging. That would just be a sad moment.
I was thumbing through a couple of my rescued recipe boxes this morning and happened on this one for Carrot(t) Cookies and knew I needed to make them right away.
I could’ve made them as written but I have a major aversion to using shortening. I just don’t like using it…go figure. So I whipped out the butter (which I happen to love more than Bourbon) and browned it with star anise, then popped it in the fridge to chill it again.
I love adding whole spices when I brown butter for cakes or pies. I make a country apple pie every Christmas that has a spiced brown butter custard that is making me drool while I type this. Soooooo gooooooood!
These cookies are more on the shortbread or scone front than a typical chewy or cake-y cookie, but don’t fret…they are incredibly addicting. In fact, I am currently having a back and forth conversation in my head about why I deserve to have another one (read 5th one). They’re screaming my name from the kitchen as I type. Make it stop. 🙂 Alright, let’s stop all this chatter and get to the recipe! Thanks to Ella Pike – whoever you are for inspiring carrot deliciousness!