Thursday
Jan172013
Ginger Carrot Cake Cookies
Thursday, January 17, 2013 at 12:45PM
While every blog this month is filled with salads and juice cleanses I thought I would tempt you with a vegetable filled cookie.
While a giant cake topped with mounds of cream cheese frosting is a delight - cakes in general can be hard to manage for some gatherings. I wanted carrot cake that was portable. After several recipe attempts I landed on one filled with spicy ginger and plump golden raisins. These are great as soon as they are made or they can be be made a day in advance and stored in the refrigerator. I think they are delicious chilled.
Filling
- 2 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon grated ginger
- 1 teaspoon lemon juice
With an electric mixer, beat cream cheese, butter, ginger and lemon zest until smooth. Add sugar and lemon juice; beat until combined. Cover and chill until firm, at least 30 minutes.
Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon grated ginger
- 1 large egg yolk
- 3/4 cup all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup rolled oats
- 3/4 cup packed, finely grated, peeled carrots
- 1/3 cup golden raisins
In a large bowl, whisk together butter, Ginger, sugars, and egg yolk.
In a medium bowl, whisk together flour, ginger, and salt.
Add flour mixture to butter mixture; stir until combined.
Mix in oats, carrots, and currants.
Drop tablespoons of dough - 2 inches apart, onto prepared baking sheets and flatten.
Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges.
Serve immediately or store in refrigerator for 1 day.
tagged Vegetables, carrots, cookies, dessert, ginger in Baked, Dessert, Fruit, Party, Vegetarian
Reader Comments