I'll just cut to the chase -- these are good!! LOL Inside-Out Carrot Cake Cookies are the recipe of the month for the Cookie Carnival. Man, what a choice!! I have been told to get these out of the house; D loves carrot cake, and these are that good! He's afraid he's going to eat them all, heehee. These are technically sandwich cookies. I wound up with an odd number of cookies, so of course I had to eat the extra. They are darn good without the filling, for the record. The filling is simple - cream cheese and honey blended together (I admit, I added some cinnamon) and the honey adds an interesting touch. If you are making these for a crowd, I would recommend making at least two batches -- one only makes about 12-14 sandwich cookies. As I mentioned before, they are quite delicious even without the filling. Excuse my while I wipe the crumbs off my chin...
Also, if you haven't checked out the February Round-Up from the Cookie Carnival, you should!!
INSIDE-OUT CARROT CAKE COOKIES
Gourmet | April 2004
Yield: Makes about 13 cookies
1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped (Katy's notes: I used chopped pecans)
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese
1/4 cup honey
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. 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.