Carrot-Cake Cookies


pound unsalted butter room temperature
2 lrgs eggs room temperature
1 teaspoon pure vanilla extract
cup all-purpose flour plus more
1 teaspoon baking soda
1 teaspoon baking powder
teaspoon salt
1 teaspoon cinnamon
teaspoon ground nutmeg
teaspoon ground ginger
cup finely-grated carrots
1 cup raisins
8 ounces cream cheese room temperature
8 tablespoons cut-up unsalted butter room temperature
1 teaspoon pure vanilla extract


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 2 cups)
This recipe yields about 45 sandwiches.
Yield: 45 sandwiches




1.0 servings


Thursday, February 11, 2010 - 10:51am



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