Carrot Cake Sandwich Cookies from Southern Living

These cookies were in the 9/07 issue of Southern Living. These start with a cookie dough, so they are easy and quick to make.

• Ready In: 33 mins
• Yields: 1 dozen

Ingredients

• 3⁄4 cup raw carrot, grated (about 2 medium carrots)
• 2  tablespoons  firmly packed dark brown sugar
• 1⁄2 teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄3 cup raisins
• 1 (16 1/2ounce) package  refrigerated sugar cookie dough

• cream cheese frosting

• 5  ounces cream cheese, softened
• 1⁄4 cup unsalted butter, softened
• 1  cup powdered sugar
• 1⁄2 teaspoon fresh lemon juice
• 1⁄4 teaspoon vanilla extract

Directions

1. Toss together first 4 ingredients in a large bowl. Stir raisins into carrot mixture.
2. Tear cookie dough into pieces, and stir into carrot mixture until well combined.
3. Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. (Dough should make 24 cookies.).
4. 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.
5. 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.
6. Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.
7. Icing Instructions:
8. ,.
9. Beat Cream cheese and butter at medium spped with an electric mixer until creamy.
10. Add remaining ingredients, beating until smooth. Cover and chilll 30 minutes or until spreading consistency.