These carrot cookie sandwiches were a finalist in our 2008 Cookie Bake-Off Bonanza
Yield: 14 Cookies
1 and 1/8 cups white whole wheat flour
1 tsp pumpkin pie spice
½ tsp ground ginger
½ tsp baking soda
½ tsp salt
2/3 cup packed light brown sugar
¼ cup granulated sugar
1 large egg
¾ cup (1 and 1½ sticks) unsalted butter, softened, divided
3 tsp vanilla extract, divided
1 cup coarsely grated carrots (2 medium)
1 cup pecans, chopped
½ cup dried cherries, roughly chopped (or use dried cranberries or raisins)
2 cups powdered sugar
1 package (8 oz) 1/3-less fat cream cheese, softened
1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment.
2. In a medium bowl whisk the flour, cinnamon, baking soda, and salt.
3. Place sugars, egg, 1/2 cup butter, and 1 teaspoon vanilla extract in bowl of a stand mixer. Beat on medium speed 2 minutes.
4. Mix in carrots, pecans, and cherries at low speed.
5. Stir in flour mixture with wooden spoon.
6. Drop heaping tablespoons of dough onto 1 of the prepared sheets (spacing about 2 inches apart). Bake 13-16 minutes until just set at center. Cool 1 minute on sheets, then transfer to wire racks to cool.
7. While cookies bake, blend cream cheese, powdered sugar, remaining 1/4 cup butter, and remaining 2 teaspoons vanilla with electric mixer until smooth.
8. Sandwich flat sides of cooled cookies together with a heaping tablespoon of cream cheese filling.
Submitted by Camilla Saulsbury