Carrot Cake Cookies

1 package carrot cake mix 1/4 cup margerine or butter, softened 2 tablespoons molasses or dark corn syrup 2 eggs 1/2 cup raisins

Mix about half of the cake mix (dry), the margerine, molasses and eggs in large bowl till smooth. Stir in remaining cake mix and the raisins. Refrigerate until chilled, about 2 hours.

Heat oven to 375�F.

Drop dough by rounded teaspoonfull about 2 inches apart onto ungreased cookie sheet. Bake 8 - 10 minutes (centers will be soft).

If desired, frost each cookie with cream cheese frosting and top with one pecan half.

Makes about 3 1/2 dozen.

Contributed by: Edit

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