Carrot Cake Cookies
FOR THE FILLING:
2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice
FOR THE COOKIES:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants
1. Preheat oven to 350 degrees. Line two baking sheets with parchment
paper. Make filling: With an electric mixer, beat cream cheese and butter
until smooth. Add sugar and lemon juice; beat until combined. Cover; chill
until firm, at least 30 minutes.
2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars,
and egg yolk. In a medium bowl, whisk together flour, ginger, and salt.
Add flour mixture to butter mixture; stir until combined. Mix in oats,
carrots, and currants.
3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking
sheets. Flatten with the palm of your hand. Bake until edges are crisp,
rotating baking sheets halfway through, 15 to 18 minutes. Transfer
cookies to a wire rack to cool.
4. Turn half the cookies over, bottom side up; dollop each with about 1
teaspoon chilled cream-cheese filling. Top with remaining cookies,
pressing gently to spread filling to edges. Serve immediately.
Pairs Well With
This cookie recipe is from Martha Stewart. I get her monthly cookies newsletter and this was one of the recipes from the newsletter. I haven't tried it yet but it sounds so delicous that I just had to post it on to my bakespace.