Name: Carrot Spice Thumbprint Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 5
Ingredients: 1 cup margarine, softened -; 1 cup sugar -; 1/2 cup packed brown sugar -; 2 large eggs, room temperature -; 2 teaspoons vanilla extract -; 3 cups all-purpose flour -; 1-1/2 teaspoons ground cinnamon -; 1 teaspoon baking powder -; 3/4 teaspoon salt -; 1/2 teaspoon baking soda -; 1/8 teaspoon ground cloves -; 1-1/2 cups shredded carrots -; 2/3 cup chopped walnuts, toasted -; 1/2 cup dried cranberries -; Frosting: -; 1/2 cup butter, softened -; 4 ounces cream cheese, softened -; 2 cups confectioners' sugar -; 1 teaspoon vanilla extract -; Additional confectioners' sugar -

Ingredients for - Carrot Spice Thumbprint Cookies

1. 1 cup margarine, softened

2. 1 cup sugar

3. 1/2 cup packed brown sugar

4. 2 large eggs, room temperature

5. 2 teaspoons vanilla extract

6. 3 cups all-purpose flour

7. 1-1/2 teaspoons ground cinnamon

8. 1 teaspoon baking powder

9. 3/4 teaspoon salt

10. 1/2 teaspoon baking soda

11. 1/8 teaspoon ground cloves

12. 1-1/2 cups shredded carrots

13. 2/3 cup chopped walnuts, toasted

14. 1/2 cup dried cranberries

15. Frosting:

16. 1/2 cup butter, softened

17. 4 ounces cream cheese, softened

18. 2 cups confectioners' sugar

19. 1 teaspoon vanilla extract

20. Additional confectioners' sugar

How to cook deliciously - Carrot Spice Thumbprint Cookies

1 . Stage

Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries.

2 . Stage

Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure.

3 . Stage

Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes before removing to wire racks to cool completely.

4 . Stage

For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.