January 14, 2010

Carrot Cake Cookies

Recipe from Mastering The Menu

1 cup (2 sticks) unsalted butter at room temperature
1 cup packed light brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking power
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 cups oatmeal
1 1/2 finely grated carrots (about 3 large ones)
1 cup raisins (if you like them- I don't so I leave them out)

Cream Cheese Frosting
8 oz cream cheese at room temperature
1/2 cup (1 stick) butter at room temperature
1 cup powered sugar
1 teaspoon vanilla extract

Beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla and beat on medium speed until well combined.

Sift together flour, baking soda, baking power, salt, cinnamon, nutmeg, and ginger. Gradually add flour mixture to butter mixture. mix on low speed until just blended. Mix in oats, carrots, and raisins. Chill until firm, at least 1 hour.

Preheat oven to 350 degrees. Shape dough into balls and place on baking sheets, spacing 2 inches apart.

Bake until browned and crisp, about 12-15 minutes, rotating halfway through. Transfer to a wire rack to cool completely. Using a spatula, spread about 2 teaspoons of frosting onto flat sides of half the cookies. Sandwich together with remaining cookies

Cookies can be refrigerated in airtight containers up to 3 days.

Cream cheese frosting:
Place cream cheese in a mixing bowl. Using a rubber spatula, beat cream cheese until smooth. Gradually add butter and continue beating until smooth and well blended. Sift in powered sugar and continue beating until smooth. Add vanilla and stir to combine.
My variations:
I used our cream cheese frosting and I piped the frosting into the cookies instead of spreading with a spatula.

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