Carrot Cake Thumbprint Cookies
Ingredients:
For the cookies:
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1-1/2 cups shredded carrots
2/3 cup chopped pecans, toasted
1/2 cup dried cranberries, chopped
For the frosting:
1/2 cup butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Additional powdered sugar for decorating
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1-1/2 cups shredded carrots
2/3 cup chopped pecans, toasted
1/2 cup dried cranberries, chopped
For the frosting:
1/2 cup butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Additional powdered sugar for decorating
Directions:
Preheat oven to 375°F.
For the cookies:
In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla.
In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture.
Stir in carrots, pecans, and cranberries.
Drop dough by rounded tablespoons 2 inches apart onto parchment-lined baking sheets.
Press a deep indentation in center of each with the back of a 1/2-teaspoon measure.
Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes before removing to wire racks to cool completely.
For the frosting:
Beat butter, cream cheese, powdered sugar and vanilla until blended. To serve, fill each cooled cookie with about 1-1/2 teaspoons frosting; sprinkle with additional powdered sugar.
Refrigerate leftover filled cookies.
For the cookies:
In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla.
In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture.
Stir in carrots, pecans, and cranberries.
Drop dough by rounded tablespoons 2 inches apart onto parchment-lined baking sheets.
Press a deep indentation in center of each with the back of a 1/2-teaspoon measure.
Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes before removing to wire racks to cool completely.
For the frosting:
Beat butter, cream cheese, powdered sugar and vanilla until blended. To serve, fill each cooled cookie with about 1-1/2 teaspoons frosting; sprinkle with additional powdered sugar.
Refrigerate leftover filled cookies.
Notes:
Right. "Refrigerate leftover filled cookies." Whatever THOSE are.
Carol said, "Why not just make carrot cake?" Well, if you've got a potluck crowd and want everyone to get a bite, then you should -- SHUT YOUR MOUTH AND MAKE ME SOME COOKIES!!
Carol said, "Why not just make carrot cake?" Well, if you've got a potluck crowd and want everyone to get a bite, then you should -- SHUT YOUR MOUTH AND MAKE ME SOME COOKIES!!