Carrot Cake Cookies
From choclytcandy 14 years agoIngredients
- 1 cup light brown sugar shopping list
- 1 cup granulated sugar shopping list
- 1/2 pound (2 sticks) unsalted butter, room temperature shopping list
- 2 large eggs, room temperature shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 1/2 cups all-purpose flour, plus more for flattening cookies shopping list
- 1 teaspoon baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1 teaspoon cinnamon shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1/2 teaspoon ground ginger shopping list
- 2 cups old-fashioned rolled oats shopping list
- 1 1/2 cup finely grated carrots (about 3 large carrots) shopping list
- 1 cup raisins shopping list
- Cream-cheese Filling (recipe follows) shopping list
- Cream-cheese Filling shopping list
- Makes about 2 cups shopping list
- 8 ounces cream cheese, room temperature shopping list
- 8 tablespoons (1 stick) unsalted butter cut into pieces, room temperature shopping list
- 1 cup confectioners' sugar shopping list
- 1 teaspoon pure vanilla extract shopping list
How to make it
- I got this recipe from a martha stewart show a couple of years ago. It is a great cookie recipe.
- I have even used shredded apples in exchange of the carrot. When I use apple, I don't use any ginger and use a little extra cinnamon. I also don't use any raisins.
- Heat oven to 350 degrees. Line 2 baking sheets with Silpats, and set aside. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the sugars and butter; beat until light and fluffy, about 2 minutes. Add the 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 for 30 minutes. 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, 10 to 12 minutes, rotating pan halfway through baking to ensure even color. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, spread with an offset spatula about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Store in an airtight container for up to 3 days in the refrigerator.
- Cream-Cheese Filling
- Place the cream cheese in a medium mixing bowl. Using a rubber spatula, soften the cream cheese. Gradually add the butter, and continue beating until smooth and well blended. Sift in the confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.
- Makes about 45 sandwiches
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