Ingredients: |
Ingredients: • 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 eggs
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon rum extract
• 3 cups all-purpose flour
• 1/2 cup old-fashioned oats
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup chopped walnuts, toasted
• 3/4 cup shredded carrots
• 3/4 cup raisins
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1-1/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts, toasted
• 2 tablespoons crushed pineapple
• Additional confectioners' sugar
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Directions: |
Directions:• 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins.
• 2. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool COMPLETELY .
• 3. In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator. |
This recipe for Blue Ribbon Carrot Cake Cookies is from