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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 13 |
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Directions: Put oven racks in upper and lower thirds of oven and preheat oven to 375F.
Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
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, then add flour mixture and beat
until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets
and bake, switching position of sheets halfway through baking, until
cookies are lightly browned and springy to the touch, 12 to 16 minutes
total. Cool cookies on sheets on racks 1 minute, then transfer cookies to
racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor
until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream
cheese filling in between.
Contributor: Gourmet April 2004
Preparation Time: :45
| Ingredients:
17/29 Pound(s) all purpose flour
4/23 Ounce(s) cinnamon
869/10000 Ounce(s) baking soda
869/10000 Ounce(s) salt
1 stick butter; softened
2 25/32 Ounce(s) brown sugar
2 25/32 Ounce(s) sugar
1 egg
1/2 Teaspoon(s) vanilla
1 Cup(s) carrots; coarsely grated
1 scant cup walnuts; chopped
1/2 Cup(s) raisins
8 Ounce(s) cream cheese
1/4 Cup(s) honey |
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