Wednesday, March 2, 2011
Carrot Cake Sandwich Cookies
When I was a kid I loved oatmeal sandwich cookies . They would come in a box each one wrapped up individually in a cellophane package. I remember devouring them on long road trips with my family. They were so soft, they would almost just melt in your mouth.
These carrot cake sandwich cookies were inspired by this nostalgic treat.
Makes 14 sandwich cookies
1 cup whole wheat flour
1/4 cup all purpose flour
1 cup grated carrots
1/2 cup packed light brown sugar
1/2 cup granulated white sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup crushed pineapple
1/2 cup golden raisins
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/4 teaspoon baking powder
1 teaspoon cocoa powder
Line two baking sheets with parchment paper. Preheat oven to 350 degree F. In the bowl of an electric mixer beat together the butter and sugars. Add the egg and beat until well combined. In a separate bowl whisk together all of the dry ingredients. Pour the dry ingredients into the wet ingredients and mix until just combined. Stir in the carrots, pineapple, and raisins. Drop dough by one tablespoon at a time onto prepared baking sheets. Bake for 20-22 minutes. Cool on rack.
8 oz. cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon orange juice
In the bowl of an electric mixer beat together the cream cheese and the butter. Add the powdered sugar and beat for 2-3 minutes. Add the vanilla and the orange juice, beat to combine.
Once cookies have cooled, turn half of the cookies up side down and frost with the cream cheese frosting, then top with the remaining cookies.
Cookies can be stored in an air tight container in the refrigerate for a few days.
These cookies pair well with a cup of spicy black tea and taste best served at room temperature.