Friday, October 9, 2009

Foodie Friday: Carrot Cake Cookies

"When life gives you shredded carrots, make carrot cake cookies." --Kristi
Carrot Cake Cookies from
-1 c. packed brown sugar
-1 c. granulated sugar
-1 c. butter, room temperature
-2 large eggs, room temperature
-1 t. vanilla
-2 c. flour
-1 t. baking soda
-1 t. baking powder
-1/4 t. salt
-1 t. cinnamon
-1/2 t. nutmeg
-1/2 t. ginger
-2 c. old fashioned rolled oats
-1 1/2 c. finely grated carrots
-1 c. raisins
Cream Cheese Filling
-8 oz. cream cheese, room temperature
-8 T. butter, cut into pieces, room temperature
-1 c. powdered sugar
-1 t. vanilla
Mix sugars and butter; beat until light and fluffy. Add eggs and vanilla, beat at medium speed until well combined.
Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add flour mixture to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
Using a 1/2-ounce cookie scoop, scoop dough onto prepared baking sheets lined with parchment, leaving two inches between cookies.
Bake at 350 until browned and crisped, 12 - 15 minutes. Transfer to wire rack to cool.
While cookies are cooling, soften cream cheese in mixer. Gradually add butter and continue beating until smooth and well blended. Gradually add powdered sugar, and continue beating until smooth. Add vanilla and stir to combine.
Once cookies are completely cooled, use an offset spatula to spread about 2 t. of cream cheese filling onto a cookie.
Sandwich together with a second cookie.
Store in an airtight container in the refrigerator.

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