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CARROT CAKE COOKIES




List of Ingredients



• 3/4 CUPS BROWN SUGAR
  
• 3/4 CUPS SUGAR
  
• 1 CUP SOFTENED BUTTER
  
• 2 EGGSS
  
• 2 TEASPOONS VANILLA
  
• 2 1/2 CUPS FLOUR
  
• 1 TEASPOON BAKING SODA
  
• 1/2 TEASPOON BAKING POWDER
  
• 1/4 TEASPOON SALT
  
• 1 CUP TOASTED PECAN PIECES
  
• 2 CUPS GRATED CARROTS
  
• *****************************************************************************
  
• ICING
  
• 8 OUNCE PACKAGE CREAM CHEESE, SOFTENED
  
• 1 STICK SOFTENED BUTTER
  
• 4 CUPS CONFECTIONERS' SUGAR
  
• 1/2 TEASPOON VANILLA
  






Instructions



1. PREHEAT OVEN TO 275°.
   
2. BEAT THE BROWN SUGAR, REGULAR SUGAR AND BUTTER TOGETHER WITH MIXER AT MEDIUM SPEED. ADD EGGS AND VANILLA AND BEAT WELL. ADD THE FLOUR, BAKING SODA, BAKING POWDER, SALT,CINNAMON, PECANS AND CARROTS, MIXING WELL UNTIL INCORPORATED. CHILL DOUGH IN THE REFRIGERATOR, COVERED FOR 30 MINUTES.
   
3. DROP BY TABLESPOONS ONTO UNGREASED COOKIE SHEET. BAKE FOR 10 TO 12 MINUTES. LET COOL 5 MINUTES IN PAN, THEN REMOVE TO A WIRE RACK AND COOL COMPLETELY.
   
4. WITH AN ELECTRIC MIXER, CREAM TOGETHER THE CREAM CHEESE, BUTTER AND CONFECTIONERS SUGAR AND VANILLA UNTIL CREAMY SMOOTH.
   
5. WHEN COOKIES ARE COOLED, SPREAD THE ICING ON COOKIES WITH A SPATULA. REFRIGERATE COOKIES IN AN AIRTIGHT CONTAINER.
   
6. IF YOU DON'T FEEL LIKE MAKING CREAM CHEESE FROSTING FROM SCRATCH, YOU CAN USE PILLSBURY CREAM CHEESE FROSTING.
   
7. 4 DOZEN COOKIES