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Carrot Cake Cookies
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
dash of salt
2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 cups of finely shredded carrots
1 cup chopped pecans, toasted
Cream Cheese Frosting
Chopped pecans, toasted (garnish for tops of cookies)
1. Preheat oven to 350 degrees. Lightly grease a cookie sheet; set aside. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cinnamon, baking soda, and a dash of salt. Beat until combined, scraping down the sides of the bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour one cup at a time and then add the 1/2 cup. Stir in the carrots and 1 cup of pecans. Cover and chill dough for 30 minutes.
2. Drop dough by sightly rounded tablespoons onto prepared cookie sheet. Bake in preheated oven for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute and transfer to a wire rack and cool completely.
3. Spread cookies with Cream Cheese frosting and then sprinkle with chopped, toasted pecans. Makes approx. 4 dozen.
CREAM CHEESE FROSTING:
In a medium mixing bowl, beat together 4 ounces of softened cream cheese and 1/4 cup of softened butter. Beat in 2 cups of sifted powdered sugar and 1/4 teaspoon of vanilla.
TO STORE: Place cookies in layers separated by waxed paper in an airtight container. Store in refrigerator, or freeze unfrosted cookies for up to 3 months. Thaw cookies, and then frost.