Perfect for cuddling up in front of the fire these carrot cake cookies will make you forget about the wind and rain.
Don’t be intimidated by the list of ingredients, it is a super easy recipe. These cookies are great on their own or they are more luxurious with the creamy icing.
These cookies should be small in diameter, especially if you want to sandwich them with the icing as they can be quite heavy due to the deep flavour.
6 ounces (ozs) of flour (You may need more if the mixture is runny as you don’t want them to spread)
1 tsp cinnamon
½ tsp baking soda
½ tsp salt
4 ozs butter, softened
3 ozs granulated sugar
2 ½ ozs light brown sugar
1 large egg
½ teaspoon vanilla
5 ozs coarsely grated carrots
3 ozs walnuts chopped
3 ozs raisins
8 ozs cream cheese
3 ozs honey
Preheat the oven to 190°C and grease two baking sheets.
Whisk together the flour, cinnamon, baking soda, and salt in a bowl.
In a separate bowl beat together butter, the two types of sugar, egg, and vanilla until pale and fluffy. Mix in carrots, nuts, and raisins then add flour mixture until just combined.
Drop 1 ½ tablespoons of the mixture per cookie 2 inches apart on the baking sheet and bake until lightly brown and springy to touch. This should take about 12-16 minutes depending on your oven.
Cool cookies on the baking sheets for 1 minute, then transfer to a cooling rack to cool completely.
For the icing, blend the cream cheese and honey in a food processor until smooth.
Once cooled sandwich the flat side of the cookies together with a generous tablespoon of cream cheese filling.
(Original text published in An Focal XXI Issue 4 on 31st October 2012 and also online at http://issuu.com/ulsu/docs/af_xxi_4?mode=window&pageNumber=1)