Sunday, May 12, 2013


Carrot Cake Sandwich Cookies

2 sticks unsalted butter - room temp
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs - room temp
1 1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats - not instant
1 1/2 cup grated carrots - about 3 large carrots
1/2 cup toasted chopped walnuts

Line two baking sheets with parchment paper. In a mixer, beat butter and sugars on medium speed until light and fluffy (about 3 - 4 minutes in a stand mixer). Add eggs and vanilla and beat on medium until well combined.

Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; whisk to combine. Gradually add flour mixture to butter mixture; mix on low until just combined. Do not over mix.

Mix in oats, carrots, and walnuts. Chill dough for at least 1 hour.

Preheat oven to 350 degrees. Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart. Bake until browned and crisp around the edges, 11 to 15 minutes rotating halfway through. Transfer to a wire rack to cool completely.

While the cookies are cooling, make the cream cheese frosting filling.

8 ounces cream cheese - room temp
1 stick unsalted butter - room temp
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon

Place cream cheese in a mixing bowl. Beat cream cheese until smooth. Gradually add butter and continue beating until smooth and well blended. Sift in confectioners' sugar and cinnamon and continue beating until smooth. Add vanilla and stir to combine. Then put frosting/filling into a large Ziploc bag and snip the lower corner. Lay out 1/2 of the cookies upside down and put some of the filling on the cookies. Put on the tops and press down a little and sprinkle with a little powdered sugar and some sliced almonds and enjoy!
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