Carrot cookies

Originally these were scones, but I changed some ingredients and made them into cookies. Great for kids, Ryan loved these. They are so yummy!

Carrot and Raisin Cookies
1 c. white flour
1/2 c. whole wheat flour
1/2 c. wheat germ
1/4 c. sugar
1 T. baking powder
pinch of salt
5 T. butter
3/4 c. soy milk
1 egg, beaten
1 c. shredded carrots
1/2 c. raisins

Cinnamon glaze:
1/4 c. powdered sugar
2 t. soy milk
1/2 t. cinnamon
Mix sugar, soy milk and cinnamon in a small bowl and set aside.

Preheat the oven to 400 degrees. In a large bowl, combine flours, sugar, baking powder, and salt. Mix in the butter with a pastry blender until the mixture is evenly crumbly. Stir in the milk, egg, carrots, and raisins. If the batter is too stiff, add a little more milk.

Drop by spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes. Transfer cookies to a wire rack and drizzle with the Cinnamon Glaze. Serve warm.