Carrot Cake Sandwich Cookies from Southern Living
- Ready In:
- 33mins
- Ingredients:
- 11
- Yields:
-
1 dozen
ingredients
- 177.44 ml raw carrot, grated (about 2 medium carrots)
- 29.58 ml firmly packed dark brown sugar
- 2.46 ml ground ginger
- 2.46 ml ground cinnamon
- 78.78 ml raisins
- 467.76 g package refrigerated sugar cookie dough
-
cream cheese frosting
- 141.74 g cream cheese, softened
- 59.14 ml unsalted butter, softened
- 236.59 ml powdered sugar
- 2.46 ml fresh lemon juice
- 1.23 ml vanilla extract
directions
- Toss together first 4 ingredients in a large bowl. Stir raisins into carrot mixture.
- Tear cookie dough into pieces, and stir into carrot mixture until well combined.
- Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. (Dough should make 24 cookies.).
- Bake at 350° for 15 to 18 minutes or until edges are crisp. Cool on baking sheets 5 minutes. Remove to wire racks, and cool 10 minutes or until completely cool.
- Turn half of cookies over, bottom sides up. Spread each with 1 tablespoons chilled Cream Cheese Icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edges of cookies.
- Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.
-
Icing Instructions:
- ,.
- Beat Cream cheese and butter at medium spped with an electric mixer until creamy.
- Add remaining ingredients, beating until smooth. Cover and chilll 30 minutes or until spreading consistency.
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RECIPE SUBMITTED BY
nicoleingermantown
Germantown, 82
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