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Recipe: Carrot Cake Cookie Sandwiches

Carrot Cake Cookie Sandwiches

For the cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup light brown sugar, packed

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

2 cups rolled oats

1½ cups finely grated carrot

1 cup raisins

For the cream cheese frosting:

8 ounces cream cheese, softened

½ cup (1 stick) unsalted butter, softened

1 cup confectioners' sugar

1 teaspoon vanilla extract

Line cookie sheet with parchment paper. In a large bowl, beat butter and both sugars on medium speed until light and fluffy (about 4 minutes). Add eggs and vanilla; beat on medium speed until combined. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; stir to combine. Gradually add the dry mixture to the butter mixture. Mix on low speed until just blended. Stir in oats, carrots and raisins. Chill until firm, at least 1 hour.

Preheat oven to 350 degrees. Shape tablespoons of dough into balls and place 2 inches apart on prepared cookie sheet. Bake 14 minutes until brown and crisp, rotating halfway through. Transfer to a wire rack to cool completely.

For the frosting, place cream cheese in a mixer and beat until smooth. Gradually add butter and continue beating until smooth. Sift in confectioners' sugar and beat until smooth. Add vanilla and stir to combine.

Spread 2 teaspoons frosting onto flat sides of half the cookies. Sandwich together with remaining cookies. Cookies can be refrigerated in airtight container for up to a week.

Makes about 2 dozen.

Freezeworthy: No. They'll get sticky and fall apart.

Submitted by Susan Laws, Land O'Lakes

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Recipe: Carrot Cake Cookie Sandwiches 11/25/09 [Last modified: Tuesday, December 1, 2009 4:22pm]
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