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CARROT CAKE COOKIES

Course Cookies, Desserts
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 48 cookies

Ingredients

  • 1 cup butter softened
  • 1 cup Brown Sugar
  • 3/4 cup sugar
  • 2 Eggs
  • 1 1/2 tsp Vanilla
  • 1/2 tsp Rum Extract
  • 3 cups all-purpose flour
  • 1/2 cup Old-fashioned Oats
  • 1 1/2 tsp Cinnamon
  • 3/4 tsp Salt
  • 3/4 tsp Baking Soda
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1 cup Walnuts chopped, toasted
  • 3/4 cup carrots shredded
  • 3/4 cup Raisins

Filling

  • 1 pkg cream cheese (8 oz) softened
  • 1/2 cup butter softened
  • 1 1/4 cups Confectioners sugar
  • 1 tsp Vanilla
  • 1/2 cup Walnuts chopped, tosted
  • 2 tbs Pineapple crushed
  • Confectioners sugar additional

Instructions

  • IN a large bowl, cream butter and sugars untl light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts carrots, and raisins.
  • Drop by rounded teaspoonfulls, 2 inches apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350* F. for 9 to 11 minutes or until lightly bround. Remove to wire racks to cool completely.
  • In a small bowl, beat the cream cheese, butter, confectioners sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies, top with remaining cookies. Sprinkle both with additional confectioners sugar. Store in the refrigerator. Yield: 4 dozen