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.
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)
- 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.
- 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.
- 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.
- 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)
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?