Carrot Cake Sandwich Cookies
Yields: 24 sandwich cookies
 
Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1⁄2 cups all-purpose flour
  • 1 1⁄4 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon ground allspice
  • 1⁄4 teaspoon ground black pepper
  • 2 cups coarsely grated carrot (3 to 4 medium carrots)
  • 1 cup chopped toasted pecans
  • Pineapple Cream Cheese Filling (recipe follows)
Instructions
  1. Preheat oven to 350°. Line several rimmed baking sheets with parchment paper.
  2. In a large bowl, beat butter and sugars with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, cinnamon, baking soda, salt, allspice, and pepper. Gradually add flour mixture to butter mixture, beating just until combined. Beat in carrot and pecans. Drop 1 1⁄2 tablespoons dough 2 inches apart on prepared pans.
  4. Bake until edges are golden brown, 12 to 14 minutes. Let cool completely on wire racks. Spread Pineapple Cream Cheese Filling onto flat side of half of cookies. Place remaining cookies, flat side down, on top of filling. Store in an airtight container at room temperature.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/carrot-cake-sandwich-cookies/