Saturday, January 17, 2009

Like little mini-carrot cakes

For Christmas, my Aunt & Uncle gave me Martha Stewart's Cookies cookbook. They had no idea that I've been wanting the book for awhie so it really was the perfect gift. It is chock full of great recipes and the cookies are split out by different types - crispy, chewy, cakey, etc. And every recipe has a picture, you gotta love that!


I made my first cookie out of the book this week - Carrot Cake cookies. The picture of these little sandwich guys was just calling my name! The finshed product was delicious and I could not help but think that they were like eating a little hand held piece of carrot cake, especially since I baked mine to the point of only being soft. Yum! I cannot wait to make more recipes from this book soon!



Carrot Cake Cookies
(from Martha Stewart's Cookies)

1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
1 cup raisins
Cream Cheese Frosting

Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies.

Cream Cheese Frosting
Makes about 2 cups

8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

4 comments:

Erin said...

YUM! I'm so jealous! I had to check out the book from the library, which means I had to return it. :( I made the Buttered Rum Meltaways, the Gingerbread White Chocolate Blondies, and the Banana Walnut Chocolate Chunk Cookies (all in my blog).

These look SO good! Maybe I'll have to check out that book again.

Joelen said...

What a great idea! I don't make carrot cake that often because I don't like having leftover cake sitting around but I'd love to make this to take care of my carrot cake cravings!

That Girl said...

Bite sized carrot cakes? I am all in!

Sophie said...

I adore carrot cake, now it's easier to eat in a cookie? Perfect!