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Carrot Cake Sandwich Cookies




Source of Recipe


debbie






Recipe Introduction


Increase this recipe to suit your family size. The cookies will keep, well-wrapped at room temperature, for about three days, but they won't freeze well.





List of Ingredients



• 1/2 cup pecans
  
• 3/4 cup flour
  
• 1/2 tsp baking powder
  
• 1/4 tsp cinnamon
  
• 1/4 tsp salt
  
• 1/2 cup light brown sugar
  
• 1/3 cup vegetable oil
  
• 1 egg
  
• 1 large carrot, coarsely shredded
  
• 4 oz cream cheese, softened
  
• 1/3 cup confectioners' sugar
  
• 1/3 tsp vanilla extract
  






Instructions



1. Arrange oven racks in upper and lower thirds of oven. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
   
2. Process pecans in a food processor until finely ground. Add flour, baking powder, cinnamon and salt. Pulse to blend.
   
3. In a bowl, whisk together brown sugar, oil and egg. Add to dry mixture in food processor, followed by carrot. Pulse until just blended.
   
4. Spoon 8 slightly rounded tablespoons of dough onto each baking sheet, spacing evenly. Bake until cookies are springy to touch, about 10 minutes. Transfer cookies to racks and let cool.
   
5. Using an electric beater, stir together cream cheese, confectioners' sugar and vanilla. Pair cookies of similar shape and size. Spread filling evenly over flat side of one cookie in each pair; top with second cookie to finish sandwiches.
   






Final Comments


Yield: 8 cookies