Carrot Cake Cookies
Heat oven to 350 degrees F. Combine 1 cup of
Cookie Ingredients
butter, sugar and brown sugar in large mixer
bowl. Beat at medium speed, scraping bowl
1 Cup butter
often, until creamy. Add eggs and two
teaspoons of vanilla; beat until well mixed.
¾ cup sugar
Reduce speed to low; add flour, baking soda,
cinnamon and salt. Beat scraping bowl often,
¾ cup firmly packed brown sugar
until well mixed. Stir in carrots and pecans.
2 eggs
Drop by rounded tablespoonfuls onto greased
cookie sheets. Bake 12-15 minutes or until
2 teaspoons vanilla lightly browned around the edges. Cool
completely
2 ½ cups all purpose flour
Meanwhile, beat powdered sugar, ½ cup butter,
1 teaspoon baking soda cream cheese an ½ teaspoon vanilla in medium
bowl at medium speed until smooth and
2 teaspoons ground cinnamon creamy. Frost each cookie with 2 teaspoonfuls
frosting.
½ teaspoon salt
1 cup chopped pecans
4 medium (2 cups) carrots, grated
Frosting Ingredients
4 cups powdered sugar
½ cup butter, softened
8oz cream cheese, softened
½ teaspoon vanilla