Carrot Cake Cookies

Makes about 25 sandwiches

Carrot cake is among everyones favorite desserts, and this former Cookie
of the Week incorporates the same ingredients into delicious sandwich
cookies with rich cream-cheese frosting in the middle.

1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins

Preheat oven to 350 F. Line two baking sheets with Silpat baking mats or
parchment paper, and set aside. In the bowl of an electric mixer fitted
with the paddle attachment, combine sugars and butter; beat until light and
fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed
until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt,
cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour 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 ice-cream scoop, scoop dough onto prepared baking
sheets, leaving 2 inches between cookies. Transfer to oven, and bake
until browned and crisped, rotating pan halfway through baking to ensure
even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat
baking process with remaining dough. Once cooled completely, use an offset
spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie.
Sandwich together with a second cookie. Repeat with remaining cookies. Store
in an airtight container for up to 3 days in the refrigerator.


Cream Cheese Frosting

Makes about 2 cups

Use this to frost Carrot Cake Cookies and Cupcakes with Cream Cheese
Frosting.

8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners sugar
1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula,
soften cream cheese. Gradually add butter, and continue beating until
smooth and well blended. Sift in confectioners sugar, and continue beating
until smooth. Add vanilla, and stir to combine.
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/