Carrot cake sandwich cookies
These are wonderful little cookies that are great for a shower or party.
1 cup shredded carrot
3/4 cup golden raisins
2/3 cup firmly packed brown sugar
1/2 cup butter, melted
1 3/4 tsp. vanilla, divided
2 large eggs, lightly beaten
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1 8-oz. cream cheese, softened
2 cups confectioner's sugar
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large bowl, combine carrot, raisins, brown sugar, butter, 3/4 tsp. vanilla and eggs.
Add flour, baking powder, cinnamon and ginger, stirring to combine.
Using a 1 1/2 inch scoop, scoop dough and place on prepared pans.
Bake 11-12 minutes. Let cool completely.
In a large bowl, beat cream cheese until creamy. Add confectioner's sugar and remaining teaspoon of vanilla, beating until smooth. Spread cream cheese filling onto flat side of half of the cookies. Place remaining cookies on top of filling. Dust with confectioner's sugar.
Enjoy! Lori Lesley is the owner of her home-based business Rollin’ the Dough. She can be reached at firstname.lastname@example.org.