Wednesday, April 28, 2010
Cookie Recipe #116 - Carrot Cake Cookies with Cream Cheese Icing
These soft cookies topped off with cream cheese icing are like biting into a slice of carrot cake.
Ingredients: Cookies: 1/2 cup raisins, 1/4 cup old-fashioned oats, 1/2 cup (1 stick)butter, room temperature, 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1 egg, 1 cup packed finely grated peeled carrots, 1 1/2 cups self-rising flour*, 1 1/4 teaspoons ground cinnamon, 1/2 cup chopped walnuts, plus additional for garnish (optional) orange-colored sugar (optional). Icing: 1 cup powdered sugar, 6 ounces cream cheese, room temperature, 1/4 cup (1/2 stick)butter, room temperature, 2 tablespoons heavy whipping cream(milk could be substituted, 2 teaspoons fresh lemon juice.
*if using all-purpose flour, add 3/4 teaspoon baking powder and 3/4 teaspoon salt).
Instructions: Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place raisins and oats in small bowl, add 1/4 cup water. Let soak until water is absorbed, about 15 minutes. Peel carrotts, grate finely and set aside.
Beat butter and sugars in large bowl until fluffy. Beat in egg, then carrots. Add flour and cinnamon; beat to blend. Stir in raisin-oat mixture and 1/2 cup nuts (batter will be sticky). Drop batter by level tablespoonfuls onto sheets, spacing 1 1/2 - 2 inches apart.
Bake cookies until light golden, about 20 minutes (cookies will be soft). Cool on sheet 2 minutes before transferring to cooling racks.
When cookies are completely cool, make icing as follows: beat powdered sugar, cream cheese, butter, whipping cream and lemon juice together in medium bowl until smooth. Spread over cookies, then top with a few chopped nuts or orange-colored sugar.
Makes about 3 dozen cookies
"Bon Appetit" May 2010, page 70.