Carrot-Cake Sandwich Cookies

By á-6416

1 Serving (1 Sandwich Cookie)

Calories 170
(Calories from Fat 60),

Total Fat 7g
(Saturated Fat 2g,
Trans Fat 2g),
Cholesterol 0mg;
Sodium 75mg;
Total Carbohydrate 27g
(Dietary Fiber 0g,
Sugars 19g),
Protein 1g

Ingredients

• Cookies:
• 2 packages (16 oz) Pillsbury® Ready to Bake!™ refrigerated oatmeal raisin cookies (24 cookies)
• 1/3 cup all-purpose flour
• 1 cup shredded carrots
• Filling:
• 1 container (12 oz) cream cheese whipped ready-to-spread frosting
• 1 can (8 oz) crushed pineapple, well drained

Details

Servings 1
Preparation time 45mins
Cooking time 80mins

Preparation

Step 1

1 Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
2 In large bowl, mix cookie dough, flour and carrots until well blended. Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets.
3 Bake 13 to 17 minutes or until golden brown around edges. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
4 In medium bowl, mix filling ingredients until well blended. To make each sandwich cookie, spread about 2 tablespoons filling on bottom of 1 cookie. Top with another cookie, bottom side down. Store between sheets of waxed paper in tightly covered container.