Carrot Cake Cookies

By Keyingredient Staff

Recipe from Taste of Home Magazine

Ingredients

• FILLING:
• 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon rum extract
• 3 cups all-purpose flour
• 1/2 cup old-fashioned oats
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup chopped walnuts, toasted
• 3/4 cup shredded carrots
• 3/4 cup raisins
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1-1/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts, toasted
• 2 tablespoons crushed pineapple
• Additional confectioners' sugar

Preparation

Step 1

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely.
In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator. Yield: 4 dozen.
To Make Ahead: Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before filling.


Read more: http://www.tasteofhome.com/recipes/blue-ribbon-carrot-cake-cookies#ixzz3Bzn0VlgE