I love carrot cake. It is rich, moist, has great ingredients: it is a party just waiting to happen! Cookies are a great dessert, snack and pick-me-up. Limiting the amount that I happen to pick up is another story.
These frosted delights have the icing on the inside! Carrot Cake Cookie Sandwich takes a great idea and makes it simple. Makes 1 dozen cookies. Preheat oven to 375 degrees
1 1/4 c flour
1 t cinnamon
1/2 t salt
1/2 t baking soda
1/2 c butter, softened
1/2 c brown sugar
1/2 c sugar
1/2 t vanilla
1 cup grated carrots
1 cup chopped walnuts
1/2 can WELL DRAINED crushed pineapple
1 (8 oz) package cream cheese
1 1/2 cup confectioner’s sugar
1/2 t. milk (if necessary)
Grease 2 baking sheets. Combine first 4 dry ingredients. In a mixer bowl, cream butter, brown sugar and granulated sugar. Add egg and vanilla. Mix at medium speed until fluffy, about 2 minutes. Mix in carrots, nuts and well drained pineapple at low speed. Now add flour mixture and beat until just combined.
Drop 1 1/2 T batter onto greased cookie sheet. Bake for 15 minutes. Cookies are done when lightly browned and they spring back to the touch.
Leave cookies on their baking sheet for about 1 minute. Then transfer cookies to a baker’s rack to completely cool.
While cookies are baking, blend cream cheese and confectioner’s sugar. Add just a slight amount of milk if too thick.
Frost bottom of a cookie with a generous T of frosting, then put the other bottom on top so that the flat sides are together.byDeborahonThursday, April 09, 2009Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Carrot,Cookie,Deborah,Recipe