Healthy Honey Carrot Cookies

Since discovering that my son will eat carrots if in a cookie, I've been looking for healthy cookie recipes.

(Please note:  The term healthy in this recipe isn't a very scientific one.  Butter and that much honey. . .they do taste good and they contain a vegetable so "healthy" if stretched might make sense.)  

Last Sunday, my daughter made a batch of these.  They are best served warm from the oven.  They make a small batch for a family of cookie eaters.  I'd refrigerate any leftover cookies if they sit around for more than a day or two.  They still were very tasty.

Healthy Honey Carrot Cookies

3/4 cup butter
1/2 cup honey
1 egg
1 tsp. vanilla
1/2 tsp. lemon extract
3 1/2 cups sifted all-purpose flour ----or 2 cups.  See note below.

The original recipe from Allrecipes.com used only 2 cups sifted flour. The dough was thin and I had my daughter add more flour.  The cookies we ended up with were had my very round.  They had the shape of a large chocolate truffle.  Next time, we'll try a first batch with only 2 cups to see if it makes a thinner and more delicate cookie.

2 tsp. baking powder
1/2 tsp. salt
1 1/4 cup grated carrot

Preheat oven to 375 degrees.
Cream together butter and honey.  Add egg and beat well.
Blend in vanilla and lemon extracts.
In a separate bowl, sift together the flour, baking powder and salt.
Gradually add the dry ingredients to creamed mixture; mix well.
Stir in carrots.
Drop by teaspoons on greased baking sheet.
Bake for 15 minutes or until  centers are done.
Cool on racks.