Carrot Cookie Sandwiches with Orange Cream Cheese Filling


3/4 teaspoon ground cinnamon
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
3/4 cup roughly grated carrots (about 2 medium carrots)
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
Preheat the oven to 350 F. Line two baking sheets with parchment and set aside.
Grind the oats in a food processor until they are fine. In a bowl, mix together the oat flour, flour, cinnamon, nutmeg, baking soda and salt. Set aside.
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.
Drop rounded tablespoon sized mounds onto your baking sheets about an inch apart. Bake until the cookies are golden brown and spring back when gently touched in the center, about 11-14 minutes. Cool cookies on wire racks completely before filling.
To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, orange zest, sugar and salt on medium speed until fluffy.
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.


1.0 servings


Monday, June 27, 2011 - 6:35am


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