Who doesn't love carrot cake? Only silly people. Who doesn't love cookies? No one I've ever met! So who wouldn't love carrot cake cookies?
I made them for a friend's baby shower and they were absolutely wonderful! They are moist and delicious, and the cream cheese frosting was divine.
Cookies:
1/2 c. raisins
1/4 c. old-fashioned oats
1/2 c. butter, softened
1/2 c. packed dark brown sugar
1/2 c. sugar
1 large egg
1 c. (packed) finely grated peeled carrots
1 1/2 c. flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 c. chopped walnuts
Icing:
1 c. powdered sugar
6 oz. cream cheese, softened
1/4 c. butter, softened
2 Tbsp. heavy whipping cream
2 tsp. fresh lemon juice
1. Preheat oven to 350. Line baking sheets with parchment paper. Place raisins and oats in small bowl; add 1/4 c. water. Let soak until water is absorbed, about 15 minutes. Beat butter and both sugars in a large bowl until fluffy. Beat in egg, then carrots. Add flour, salt, baking powder and cinnamon; beat to blend. Stir in raisin/oat mixture and walnuts. Drop batter by level tablespoonfuls 2" apart onto baking sheets. Bake for about 20 minutes or until light golden brown (they will be soft). Cool 5 minutes before removing to a wire rack to cool completely.
2. Beat all icing ingredients together in medium bowl until smooth. Slather onto the cooled cookies and try not to devour them all!
Yield: about 40 cookies
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