Inside-Out Carrot Cake Cookies
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This recipe has many ingredients but it is well worth the time needed to make them.
1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup (3 ounces) walnuts, chopped
1/2 cup raisins
8 ounces cream cheese
1/4 cup honey
Put oven racks in upper and lower thirds of oven. Preheat to 375 degrees. Butter two baking sheets.
Whisk together flour, cinnamon, baking soda and salt in a bowl.
Beat together butter, sugars, egg and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts and raisins at low speed. Add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie, 2 inches apart on a baking sheet. Bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth. Sandwich the flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
Yield: Makes about 13 cookies
Marilyn Smith, Moline