Thursday, September 19, 2013

Carrot Cake Cookies

(originally made 12/2006)

Good morning! Hope everyone had a nice holiday :) Found these on the Martha Website, gave them a try for our family Christmas party. Thumbs up, there's room for a few tweaks though.

It makes a VERY large cookie using size she gave. Made them with smallest cookie scoop (about the size of a dime), and they turned out bite size. Cookies themselves are good, even without frosting. I was up to my neck in baking orders, and couldn't do the from scratch frosting. I subbed whipped canned frosting, piped it through a pastry bag with an open tip to make filling go quicker :)



 Carrot Cake Cookies

1 cup light-brown sugar
1 cup sugar
2 sticks unsalted butter -- room temperature
2 large eggs -- room temperature
1 teaspoon pure vanilla extract
2 cups 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 -- (used quick oats)
1 1/2 cups finely grated carrots -- (about 3 large)
1 cup raisins
Cream Cheese Frosting

1. Preheat oven to 350°. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

2. 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 until firm, at least 1 hour.

3. 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, 12 to 15 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 sandwiched cookies.


Cream Cheese Frosting

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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