Carrot-Cake Cookies

2 1/4 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 cup margarine or butter (1 stick) softened
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
3/4 tsp vanilla extract
1/2 tsp salt
1 large egg
1 1/2 cups loosely packed shredded carrots
1/2 cup dark seedless raisins
1 (3 1/2 oz) can flaked coconut (1 1/3 cups)
1 (3 oz) can pecans, chopped

Citrus Claze (below)

About 2 1/2 hours before serving or early in day:
Into large bowl, measure first 10 ingredients and 1/4 cup water. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spaturla. Stir in carrots, raisins, coconut, and pecans until well mixed.

Preheat oven to 350 degrees. Drop dough by rounded tablespoons, about 1 inch apart, onto ungreased large cookie sheets; flatten slightly. Bake cookies 20 to 25 minutes until cookies are lightly browned but still soft in center. With pancake turner, remove cookies to wire racks to cool.

Glaze:
In small bowl, mix 3/4 cup confectioners' sugar, 2 1/2 tsp lemon juice, and 1/4 tsp vanilla extract until smooth.

When cookies are cool, prepare Citrus Glaze. Drizzle glaze over cookies; let dry 30 minutes or until glaze is set.

Store cookies in tightly covered container. Makes about 3 dozen cookies.