Filled Carrot Cookie
Ingredients:
- butter - 1/2 cup
- brown sugar - 1/2 cup
- sugar - 1/2 cup
- egg - 1
- vanilla extract - 1 t
- flour - 1/3 cup
- salt - 1/2 t
- baking soda - 1/2 t
- cinnamon - 1 t
- fresh grated nutmeg - 1/2 t
- grated carrots - 1/2 cup
- raisins - 1/2 cup
- lightly toasted chopped pencans - 1/2 cup
- cream cheese - 1/2 cup
- powdered sugar - 2 1/4 cups
- vanilla extract - 1/2 t
Instructions:
In a bowl sift together flour, salt, cinnamon, nutmeg and baking soda. In a large bowl, cream together butter, sugar and brown sugar until light and fluffy. Mix in egg and 1 t vanilla.
Add flour mixture to butter mixture. Mix just to incorporate flour. DO NOT over mix. Fold in carrots, raisins and pecans.
Place heaping teaspoon of dough on parchment covered cookie sheet two inches apart. Bake in preheated 350 degree oven for 12 - 15 minutes, until light brown around the edges. DO NOT overbake.
Cool on baking sheet for 10 minutes, remove, place on a wire rack to cool thoroughly.
Prepare cream cheese filling -- in a bowl beat cream cheese, 1/2 t vanilla and powdered sugar together until combined and smooth.
Filling should be thick, if needed add a few drops of milk, beat until spreading consistency. Spread filling on the bottom of half the cookies. Place another cookie on top of the frosting, bottom side to frosting. (To form a sandwich.) Yield 1 dozen sandwich cookies.
