Carrot Cake Sandwich Cookies from Southern Living |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 8 |
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These cookies were in the 9/07 issue of Southern Living. These start with a cookie dough, so they are easy and quick to make. Ingredients:
3/4 cup raw carrot, grated (about 2 medium carrots) |
2 tablespoons firmly packed dark brown sugar |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/3 cup raisins |
1 (16 1/2 ounce) package refrigerated sugar cookie dough |
5 ounces cream cheese, softened |
1/4 cup unsalted butter, softened |
1 cup powdered sugar |
1/2 teaspoon fresh lemon juice |
1/4 teaspoon vanilla extract |
Directions:
1. Toss together first 4 ingredients in a large bowl. Stir raisins into carrot mixture.
2. Tear cookie dough into pieces, and stir into carrot mixture until well combined.
3. Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. (Dough should make 24 cookies.).
4. Bake at 350° for 15 to 18 minutes or until edges are crisp. Cool on baking sheets 5 minutes. Remove to wire racks, and cool 10 minutes or until completely cool.
5. Turn half of cookies over, bottom sides up. Spread each with 1 tablespoons chilled Cream Cheese Icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edges of cookies.
6. Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.
7. Icing Instructions:.
8. ,.
9. Beat Cream cheese and butter at medium spped with an electric mixer until creamy.
10. Add remaining ingredients, beating until smooth. Cover and chilll 30 minutes or until spreading consistency.
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