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🍰 Moist Apple-Carrot Cookies with Lemon Glaze

492 kcal · 30 min · 4 servings

Ingredients

• Apples, red 2 pcs
• Carrots 1 pc
• Butter 125 g
• Sugar 125 g
• Salt pinch
• Eggs 1 pc
• Wheat flour, Type 405 400 g
• Baking powder 2 tsp
• Cinnamon 0.5 tsp
• Nutmeg, ground pinch
• Hazelnut kernels, whole 50 g
• Raisins 80 g
• Lemons 1 pc
• Apple juice 1 tbsp
• Powdered sugar 100 g

Instructions

1. 1. Peel the apples and the carrot.
2. 2. Remove the cores from the apple quarters.
3. 3. Cut the apples and carrot into small cubes.
4. 4. Place the cubes in a pot with about 150 milliliters of water.
5. 5. Cook the vegetables and fruit until soft for approx. 20 minutes.
6. 6. Drain the mixture in a sieve.
7. 7. Let the drained ingredients cool down.
8. 8. Puree the cooled ingredients finely in the pot.
9. 9. Preheat the oven to 175 degrees Celsius (conventional fan).
10. 10. Beat butter, sugar, and salt in a bowl until creamy.
11. 11. Use a hand mixer with a whisk attachment for this.
12. 12. Add the egg and the cold apple-carrot puree to the butter mixture.
13. 13. Mix flour, baking powder, cinnamon, and nutmeg.
14. 14. Stir the spice mixture into the dough briefly.
15. 15. Chop the hazelnuts coarsely.
16. 16. Gently fold in the hazelnuts and raisins.
17. 17. Line a baking tray with baking paper.
18. 18. Place small portions of dough on the tray using two teaspoons.
19. 19. Bake the cookies in the preheated oven for 12 to 15 minutes.
20. 20. Let the baked cookies cool down.
21. 21. Halve a lemon and squeeze out the juice.
22. 22. Whisk lemon juice, apple juice, and powdered sugar in a bowl.
23. 23. Ensure the glaze is thick and fluid.
24. 24. Decorate the cooled cookies with the glaze.
25. 25. Let the glaze dry on the cookies.

Nutrition per serving

• kcal: 492
• Protein: 7 g · Fett/Fat: 21 g · Carbs: 73 g