Estimated time:
15-20 minutes batter prep; 45 minutes-1 hour to bake all (drop cookies).

Number of servings:
4 dozen

Ingredients: (Hit your return key to start a new line)
1/2 c. butter (1 stick, soften)
3/4 c. firmly packed dark brown sugar
1/4 c. granulated sugar
1 egg
1 vanilla
1 full tsp. orange rind, finely grated
2 1/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
1 1/2 c. raw carrot, grated fine
1 c. shredded coconut
1. c. golden raisins
walnuts (optional, up to 1 cup)

Directions:
Preheat oven to 350 degrees F.

In large mixing bowl, combine butter, brown sugar and granulated sugar until smooth. Add egg, vanilla, and orange rind.

In a small bowl, thoroughly combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Then add these dry things to the stuff in the big bowl; mix thoroughly.

Gently(?) stir in carrot, coconut, raisins, (walnuts).
(When I use the Kitchenaide, the coconut and carrot shredds stick to the mixer paddles. When I use a wooden spoon, my carpal tunnel acts up...so I generally use the Clean Hands and Squish method!) :-)

Drop dough by rounded teaspoonfuls onto greased cookie sheets, about 2" apart.

Bake 12-15 minutes or until golden brown. Remove to wire rack (or a cool platter). Store in tightly covered containers.

Other suggestions and comments:
If these are for a bake sale, dress them up with cream cheese frosting, but we seldom bother with that. The cookies seem to have a better flavor on the second day.

I sent tins of these to some ladies in my family for Mother's Day. They were favorites with my grandmothers. Except for a beloved "step granny," I don't have grandmas any more. How come I bake less, but the feet hurt more? Old age? ;-)Anyway, the cookies ship nicely.

A couple of the tins were just recycled blue 'butter cookie' tins, over-wrapped with pretty paper. Inside the tins, muffin cup liners are a handy way to nestle the cookies 2 by 2 on the bottom row (flat sides together) and 1 cookie per "cup" on the top (so the lid will go down). The liners can be gently squished together a little snug. Lay a waxed paper circle on top, put the lid on, and run a piece of clear parcel tape around the rim of the lid to secure it. Make sure the tin has packing "peanuts" or other cushion within the mailing box (re-cycled mylar balloons or plastic shopping bags, all squished up, are another padding possibility).

And if you love grating carrots as much as I do, hand that job off to one of your older children as soon as possible, but the cookies are worth it no matter what.