Saturday, 19 November 2011

Stashbusting #11: Carrot Cake Cookies!

While I have been failing to blog a new recipe every week I have actually been trying a new recipe every week. I failed miserably one week at quick and easy apple dumplings a few weeks ago. But this week I succeeded in making birthday cookies for a dear friend of mine-Shelly/Lyric (who also has a fabulous etsy shop I hope to be reviewing this week). Shelly loves carrot cake but I was aprehnesive about sending one through the mail so I started looking for ideas and I found this recipe at Eats Well With Others. It says it makes 18 cookies. I got 10 sandwich cookies and enough frosting for 20.

For the frosting:

8 oz cream cheese
5 tbsp butter, softened
2 tspvanilla extract
2 1/2 cups powdered  sugar

For the cookies:
1 stick butter melted
1/2 cup light brown sugar
1/4 cup  sugar
1 large egg yolk
3/4 cup all ourouse flour
1 tsp ginger
1/2 tsp salt
1 cup quickoats
1 cup packed, finely grated carrots

1. Preheat oven to 350. Line two baking sheets with parchment paper.

2. Combine  together butter, sugars, and egg yolk in a large bowl. Stir in flour, ginger and salt. Add flour mixture to butter.  Mix in oats, carrots, and raisins.

3. Drop dough by tablespoons, 2 inches apart, onto baking sheets. Bake until the edges are crisp, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

4. Make filling - combine cream cheese and butter in the bowl of an electric mixer. Beat on until well-combined and smooth, about 2-3 minutes. Mix in vanilla. Gradually beat in powdered sugar. Increase the speed and beat until smooth. Refrigerate for at least 30 minutes.

4.  Pair up cookies according to size so that they match. Frost one cookie, top with the other and press together.