• In a mixing bowl, cream together butter, shortening, brown sugar and granulated sugar until light and fluffy.
• Add egg and vanilla extract and mix until smooth.
• Add flour, baking powder, salt, cinnamon powder, nutmeg powder and mix until everything is just combined. Do not over-mix!
• Stir in the crystallized ginger, pecans and grated carrots.
• Place spoonfuls of this batter on a cookie sheet lined with parchment paper. Bake at 350 degrees for 15- 18 minutes or until golden brown along the edges.

Decoration instructions:

• Once your cookies have cooled down completely, pour spoonfuls of melted white chocolate on top of half batch of your cookies and let it harden and set (usually takes about 5-10 minutes).
• Fill your piping bag with green icing and attach Tip # 233. Position your green piping bag near the top of the cookie. Hold your piping bag at a 45 degree angle. Squeeze your bag and quickly pull away. And you will end up with “grassy” icing.
• Fill another piping bag with orange icing and attach Tip # 12. Squeeze this piping bag until icing comes out and pull towards you. Wiggle your hand a little while you are pulling away so that you end up with a subtle texture on your “carrots.”
• Fill another piping bag with white icing and attach Tip # 12. Take another cookie and flip it over.
• Squeeze some icing in the center of this cookie.
• Now, just place the other decorated cookie on top of this cookie and press gently so that they both stick together. Enjoy!