Orange Carrot Cookies

1 ½ cups shortening

2 cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups mashed cooked carrots

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup chopped walnuts

1 cup chopped walnuts

1 cup confectioners sugar

1 orange, zested and juiced

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and carrots. Combine the flour, baking powder and salt; gradually stir into the creamed mixture. Finally, fold in the walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

To make the glaze, put 1 cup of the confectioners sugar into a medium bowl. Grate the rind of the orange into the bowl with the sugar. Squeeze in enough juice from the orange to form a thin but spreadable consistency. Mix until smooth. If necessary, stir in more confectioners sugar. Spread onto the cooled cookies. Store in an airtight container.