Carrot Cake Cookies – A delicious snack!
Carrot Cake Cookies
Ingredients
1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon rum extract
3 cups all-purpose flour
1/2 cup old-fashioned oats
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup chopped walnuts, toasted
3/4 cup shredded carrots
3/4 cup raisins
Filling:
1 – 8 oz. package cream cheese, softened
1/2 cup butter, softened
1-1/4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
2 tablespoons crushed pineapple
Additional confectioners’ sugar
Directions
~Preheat oven at 350°.
~In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts.
~Combine the flour, oats, cinnamon, salt, baking soda, ginger, and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins.
~Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake for 9-11 minutes (or until lightly browned). Remove to wire racks to cool completely.
~In a small bowl, beat the cream cheese, butter, confectioners’ sugar, and vanilla until light and fluffy. Stir in walnuts and pineapple.
~Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners’ sugar.
~Store in the refrigerator.
~Makes 4 dozen.