The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Carrot Cake Cookies
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- #50045
Carrot cake is a beloved American dessert. Carrot cake cookies with cream cheese filling are a delicious way to enjoy this classic flavor combination in a portable, bite-sized treat.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 cup packed light brown sugar
1 cup granulated sugar
1 cup 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 cup finely grated carrots
1 cup raisins
Cream Cheese Frosting
8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
directions
Preheat oven to 350 degrees F. 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. Store in an airtight container for up to 3 days in the refrigerator.
For Cream Cheese Frosting: 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.
added by
FAKelco
nutrition data
301 calories, 15 grams fat, 39 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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reviews & comments
July 13, 2010
i made this recipes today it was ok, not really crispy as i was expecting but it was delicious.
October 9, 2007
I made these cookies and took them to work and everybody loved them!!