Carrot Cake Sandwich Cookies #CreativeCookieExchange
The theme this month is Comfort Food Cookies, what could be nicer than a cookie the tastes like a cake. These cookies are a bit like a whoopee pie and just the thing for a easy hand held dessert.
2 cups grated (shredded) carrot
2/3 cup packed brown sugar, divided
1/4 cup unsalted butter, divided
2 tablespoons canola oil
1 teaspoon grated orange rind
3/4 teaspoon vanilla extract, divided
1 large egg
125gm plain flour (all-purpose flour about 1 cup)
1 teaspoon ground cinnamon
3/8 teaspoon salt, divided
1/4 teaspoon baking soda
4 ounces 1/3-less-fat cream cheese, softened
1 cup powdered sugar
Preheat oven to 180c (350°.) Cover 2 baking trays with baking paper; set aside.
Combine carrot and 3 tablespoons brown sugar in a bowl; toss to coat. Place carrot mixture in a fine mesh sieve; let stand to drain for 10 minutes. Discard liquid.
Place 2 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 45 seconds or until melted. Add oil, rind, 1/2 teaspoon vanilla extract, and egg; stir with a whisk until well combined.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining brown sugar (about 1/2 cup), cinnamon, 1/4 teaspoon salt, and baking soda in a large bowl; stir well with a whisk. Add carrot mixture and butter mixture; stir until just combined. Drop dough by tablespoonfuls 2 inches apart onto prepared baking trays, gently pat dough down to form 2-inch circles. Bake at 180c (350°) for 11 minutes or until set. Remove pans from oven; let stand 3 minutes. Remove cookies from pans; cool completely on a wire rack.
Combine cream cheese, remaining 2 tablespoons butter, remaining 1/4 teaspoon vanilla extract, and remaining 1/8 teaspoon salt in a medium bowl; beat with a mixer at medium speed 3 minutes or until fluffy. Add icing sugar; beat at low speed 1 minute or until well combined (do not overbeat). Spread about 1 tablespoon icing on flat side of 1 cookie; top with another cookie, flat side down. Repeat the procedure with remaining cookies and filling.
*Macerating the carrot with sugar helps to break down the carrot's tough fibers, ensuring that it will be tender after the short cook time. *After scooping dough onto baking sheets, gently pat it down so that cookies bake generally flat; aim for 2-inch circles. *When assembling the cookie sandwiches, press together gently so filling flattens and spreads all the way out to the edges.
The theme this month is Comfort Food Cookies! What cookie says comfort food to you? If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.
You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made: