Adapted from a Gourmet, April 2004.
- 1 cup coarsely grated carrots
- 1 cup walnuts, chopped
- ½ cup raisins
- 1 ¼ cups all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick ( ½ cup) unsalted butter, softened
- ½ cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla
- 8 oz cream cheese, room temp
- ¼ cup honey
Put oven racks in upper and lower thirds of oven and pre-heat oven to 375°F. Prepare two baking sheets with parchment paper
- Peel and grate two carrots, or enough to make 1 cup.
- Chop the cup of walnuts, and measure out the raisins. Set these aside.
- Sift together the flour, cinnamon, baking soda, and salt, into a bowl and set aside.
- Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes.
- Mix in carrots, nuts, and raisins at low-speed.
- Add the flour mixture and beat until just combined.
- Drop by rounded tablespoons 2 inches apart on baking sheets and bakes, switching the sheets halfway through baking, until cookies are lightly browned and springy to the touch, about 12-16 minutes.
- Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
- Meanwhile, blend cream cheese and honey at low spend with an electric mixer.
- Pair up the cooled cookies so that they will make a nice sandwich, then when all the cookies are paired up, begin to spread about 1 tablespoon of cream cheese mixture on the flat side of a cookie and top with a companion cookie.
Yield: About 1 dozen if dropped by tablespoons and 2 dozens if dropped by rounded teaspoons.