Carrot Cookies With Orange-Brown Butter Glaze

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3 large carrots, peeled and finely grated (about 1 1/4 cups)

1/4 cup water

2 cups all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1 cup solid vegetable shortening

3/4 cup sugar

1 large egg

Finely grated zest of 1 lemon (about 1 tablespoon)

1 teaspoon pure vanilla extract

3 tablespoons unsalted butter

3 tablespoons fresh orange juice

1 teaspoon finely grated orange zest

1 3/4 cups sifted confectioners' sugar

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