For Sabres victory treats, Rob chose carrot cake cookies with mini chocolate chips and cream cheese frosting.  Grating carrots is not my favorite thing, so I used baby food carrots!

I used a combo of bread flour and all purpose flour.  You can use entirely all purpose flour.  I ran out of time to chill the dough, so they spread more than I prefer.   I recommend chilly individual mounds of dough for a few hours before baking.  Also preheat your oven before baking.

• Ingredients list
• 3/4 cup shortening
• 1 1/2 cups sugar
• 1/4 cup brown sugar, firmly packed into measuring cup
• 1 egg
• 1 tbs vanilla
• 2, 4 oz jars carrot baby food
• 1 cup all purpose flour
• 1 cup bread flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup mini chocolate chips

Directions – in a bowl, cream crisco, sugar and brown sugar.  Add egg and vanilla.  Blend in dry ingredients then baby food.  Stir in chips.  Evenly divide into 12 doughs.  Chill a few hours.   When ready to bake, preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet. 

Bake 12 minutes, no longer.

Cool completely.  

• Frosting ingredients
• 6 oz cream cheese, softened
• 3/4 cup butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla

Directions – in a bowl, cream butter and cream sugar.  Blend in powdered sugar, slowly.  Add vanilla.  Frost cookies. 

Store in covered container.