Belgian Carrot Cookies

1/2 cup shortening; part butter
3/4 cup sugar
1 egg; well beaten
2 cups flour; sifted
1 1/2 cups carrots; grated
2 tsp baking powder
2 tsp orange juice
1/4 tsp orange rind; (optional)
1/4 tsp salt

Cream butter and sugar, blend in carrots. Add juice and egg and blend. Sift flour, baking powder and salt, add to above. Drop by teaspoons on greased cookie sheet. Bake at 375 F for 10-12 min. Frost while warm with a thin icing made with powdered sugar and orange juice.

Makes 6 dozen.