Carrot Cookie Sandwiches with Orange Cream Cheese Filling
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dark brown sugar, packed
1/4 cup sugar
1/4 cup raisins
8 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
2 tablespoons sugar
1/4 teaspoon salt
Makes 14 sandwiches
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and sugar on medium speed until blended. Add the egg and vanilla and mix until incorporated. With the mixer on low add half of the dry ingredients and mix until blended. Add the remaining dry ingredients and stir until just incorporated. Fold in the carrots and raisins.
Use a small knife to spread a tablespoon (or more!) of the filling over the flat side of half of the cookies. Sandwich together with the remaining cookies.
Cookies will keep in an airtight container for 2 days.