Iced Carrot Cookies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 cup carrots pureed
• 1 cup powdered sugar sifted
• 0.5 cup currants 
• 1 large eggs 
• 1 cup flour all-purpose
• 0.3 cup brown sugar light packed
• 2 tablespoons orange juice 
• 1 teaspoon orange zest grated
• 0.5 teaspoon salt 
• 1 tablespoon butter unsalted melted
• 6 tablespoons butter unsalted at room temperature

Equipment

• bowl
• baking sheet
• oven
• wire rack
• hand mixer

Directions

1. Preheat oven to 375F. Line 2 large baking sheets with parchment. Set a wire rack over a rimmed baking sheet. Sift flour, baking powder and salt onto a sheet of parchment.
2. Using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 3 minutes. Reduce speed; beat in egg and carrot puree. Scrape down sides of bowl. (
3. Mixture will look curdled.) Stir in flour mixture and currants.
4. Drop dough by tablespoons 2 inches apart on baking sheets.
5. Bake until lightly browned, about 15 minutes, switching sheets top to bottom and front to back halfway through.
6. Let cool on sheets on wire racks for 2 minutes, then remove to racks to cool completely.
7. Mix juice and butter. Gradually add confectioners' sugar, beating until smooth.
8. Transfer to a ziplock bag. Snip off a corner; drizzle icing over cooled cookies.
9. Let stand until icing hardens, about 15 minutes.