Saturday, November 21, 2009

Carrot Cake Cookies

Carrot cake is one of my favorite desserts, but I don't often make large cakes unless there's a special occasion. This cookie recipe makes sandwich cookies that are like tiny, inside-out carrot cakes. My dad is coming to visit tomorrow and watch the Packer game with me, so I thought these would be a nice sweet treat in addition to the salty snacks I'll be making for the game tomorrow.

Carrot Cake Cookies
from Martha Stewart's Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
1 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for flattening cookies
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 follows)

1. Line two baking sheets with parchment paper. In an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well-combined.

2. Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour mixture to the butter mixture; mix on low speed until just blended. Mix in oats, carrots, and raisins. Chill until firm, at least 1 hour.

3. Preheat oven to 350 degrees. Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart.

4. Bake until browned and crisp, 12 to 15 minutes, rotating halfway through. Transfer to a wire rack to cool completely. Using an offset spatula, spread about 2 teaspoons of frosting onto flat sides of half the cookies. Sandwich together with remaining cookies. Cookies can be refridgerated in airtight containers up to 3 days.

Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Place cream cheese in a mixing bowl. Using a rubber spatula, beat cream cheese until smooth. 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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