Name: Blue-Ribbon Carrot Cake Cookies
Prep time: 50 min
Cook time: 50 min
Yield: 4
Ingredients: 1 cup butter, softened -; 1 cup packed brown sugar -; 3/4 cup sugar -; 2 large eggs, room temperature -; 1-1/2 teaspoons vanilla extract -; 1/2 teaspoon rum extract -; 3 cups all-purpose flour -; 1/2 cup old-fashioned oats -; 1-1/2 teaspoons ground cinnamon -; 3/4 teaspoon salt -; 3/4 teaspoon baking soda -; 1/2 teaspoon ground ginger -; 1/2 teaspoon ground nutmeg -; 1 cup chopped walnuts, toasted -; 3/4 cup shredded carrots -; 3/4 cup raisins -; Filling: -; 1 package (8 ounces) cream cheese, softened -; 1/2 cup butter, softened -; 1-1/4 cups confectioners' sugar -; 1 teaspoon vanilla extract -; 1/2 cup chopped walnuts, toasted -; 2 tablespoons crushed pineapple -; Additional confectioners' sugar -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Blue-Ribbon Carrot Cake Cookies

1. 1 cup butter, softened -

2. 1 cup packed brown sugar -

3. 3/4 cup sugar -

4. 2 large eggs, room temperature -

5. 1-1/2 teaspoons vanilla extract -

6. 1/2 teaspoon rum extract -

7. 3 cups all-purpose flour -

8. 1/2 cup old-fashioned oats -

9. 1-1/2 teaspoons ground cinnamon -

10. 3/4 teaspoon salt -

11. 3/4 teaspoon baking soda -

12. 1/2 teaspoon ground ginger -

13. 1/2 teaspoon ground nutmeg -

14. 1 cup chopped walnuts, toasted -

15. 3/4 cup shredded carrots -

16. 3/4 cup raisins -

17. Filling: -

18. 1 package (8 ounces) cream cheese, softened -

19. 1/2 cup butter, softened -

20. 1-1/4 cups confectioners' sugar -

21. 1 teaspoon vanilla extract -

22. 1/2 cup chopped walnuts, toasted -

23. 2 tablespoons crushed pineapple -

24. Additional confectioners' sugar -

How to cook deliciously - Blue-Ribbon Carrot Cake Cookies

1. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and extracts. Combine flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in walnuts, carrots and raisins.

2. Stage

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° until lightly browned, 9-11 minutes. Remove to wire racks to cool completely.

3. Stage

In a small bowl, beat cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.