- 1
Ingredients
- Cookies:
- 3/4 c grated carrots (about 2 medium carrots)
- 2 Tbsp firmly packed dark brown sugar
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/3 c raisins
- 1 (16.5 oz) package refrigerated cookie dough
- Cream Cheese Icing:
- 5 oz cream cheese, softened
- 1/4 c unsalted butter, softened
- 1 c powdered sugar
- 1/2 tsp fresh lemon juice
- 1/4 tsp vanilla extract
Preparation
Step 1
Cookies:
Toss together carrots, brown sugar, ginger and cinnamon. Stir raisins into carrot mixture.
Tear cookie dough into pieces, and stir into carrot mixture until well combined.
Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. (Dough should make 24 cookies.)
Bake at 350º 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.
Turn half of cookies over, bottom sides up. Spread each with 1 Tbsp chilled Cream Cheese Icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edges of cookies.
NOTE:
For test purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.
Cream Cheese Icing:
Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Add remaining ingredients, beating until smooth. Cover and chill 30 minutes or until spreading consistency.
From Southern Living Magazine