carrots in my cookies

IMG_3971 There are times that baking saves our day.  Having everyone gather around the table with their own jobs, measuring cups, a song rolling off their tongues, and heavenly anticipation of what our process will bring in the end.  It is everything that a mother needs sometimes.

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Here is an incredible recipe we've recently discovered after feeling overwhelmed from 10 pounds of carrots.  Kudos to you, Martha.  A cookie packed with carrot, oats, spices, and dried fruit is then filled with a cream cheese filling.  It is a keeper of a recipe.  See my adjustments to the recipe below.

Carrot Cake Cookies:

 

  • For The Filling

    • 2 ounces bar cream cheese, room temperature
    • 2 ounces unsalted butter, room temperature
    • 1/4 cup confectioners' sugar (I used less)
    • 1 teaspoon fresh lemon juice
  • For The Cookies

    • 1/2 cup (1 stick) unsalted butter, melted
    • 1/2 cup packed light-brown sugar (I used a bit less)
    • 1/4 cup granulated sugar (I omitted)
    • 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 ( I threw my carrots in the food processor, so they weren't "finely grated")
    • 1/3 cup dried currants (use what you have on hand--I used raisins)

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Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
  2. Meanwhile, make cookies: In a large bowl, whisk together butter, 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.
  3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
  4. 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.

(Recipe compliments of MarthaStewart.com)

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This would be a beautiful cookie to serve for this coming Easter weekend.  It is just starting to sink in that we've arrived at Easter already.

What are your traditions for Easter weekend?