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Carrot Cake Cookies
Source of Recipe
Martha Stewart
Recipe Introduction
"Carrot cake is among everyone’s 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."
My notes: I cut the recipe in half, because I only had one egg! I didn't make the cream cheese frosting because they weren't going to be refrigerated. I just dusted them lightly with powdered sugar. They are really good! They're a very soft, cake-like cookie. I used salted butter, golden raisins, and mace instead of nutmeg. I think with the cream cheese frosting, they would be to-die-for! If made without the frosting, I think chopped walnuts (maybe toasted) would be great in these cookies.
Recipe Link: http://www.marthastewart.com/page.jhtml?type=content&id=recipe1209&search=true&resultNo=1 List of Ingredients
1 cup packed light brown sugar
1/2 pound unsalted butter -- (2 sticks) room
temperature
2 large eggs -- room temperature
1 teaspoon pure vanilla extract
1 1/2 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
Cream Cheese Frosting (recipe below)
Recipe
Preheat oven to 350°. Line two baking sheets with Silpat baking mats or parchment paper, and set aside (I just sprayed with Pam).
In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and butter; beat until light and fluffy, about 2 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 (I didn't sift).
Gradually add flour to butter mixture; mix on a low speed until just blended.
Stir 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, rotating pan halfway through baking to ensure even color, 10 to 12 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.
Makes about 25 sandwich cookies
Cream Cheese Frosting
(Makes about 2 cups)
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
1. 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.
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