Thursday, August 7, 2008

Food porn (carrot cake cookies)


These cookies are truly a labor of love but ohhhh are they worth it!

4 1/2 hours from start to finish. That includes cooking dinner, bathing one child and putting 2 kids to bed. I finished putting them together while watching the final 4 dance on So You Think You Can Dance (it was so fantastic but more on that later). I did make them smaller than called for in the recipe because I was taking them to work for a birthday and wanted more bite size cookies. They were a huge hit, I got so many compliments on them. Everyone LOVED them, which made me feel so good.

So, these cookies are a lot of work, like I said but they are so yummy. If you like carrot cake at all, you have to try them.

Recipe from Martha Stewart.com

Ingredients

Makes about 25 sandwiches

  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups finely grated carrots, (about 3 large carrots)
  • 1 cup raisins
  • Cream Cheese Frosting

Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
  2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
  3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Ingredients

Makes about 2 cups

  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

Directions

  1. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

12 comments:

Sandi said...

OMG! These look so good! I have to make these for my Bunco night.
Thanks,
Sandi

ThreadBeaur said...

Carrot cake cookies, I can't believe it! How delicious! I can't wait to try them. Carrot cake is my hubbys favorite!
Thanks!

MySweetThree said...

YUUUUMMM!! If I was not so sure these would come out awful (every cookie I touch turns BAD) I would make them...but you are welcome to send yours on over! =)

TheresaJ said...

Wow, these look and sound wonderfully delicious! I'll have to try them at some point.

Thanks for sharing!

east4thstreet said...

They look insanely good! I'm going to make them this weekend if it kills me!

Gen said...

Thanks for your comment...i love yours cards too...yeah CSS is awesome! You should come more often we have EVERYTHING!!! Have you been to Stamp Diego yet? Maybe we should get together one of these fridays and crop there.

Bobbi said...

Oh my!!! I am always on the prowl for a new cookie.

Frozen Yoga said...

Yummy! I want some now too! I bet they would taste great w/ the coffee I'm drinking...

Zo-Be Designs said...

They are amazing. The perfect mix of chewy and sweet and textured and creamy. I want them again!

trentongal said...

aren't Martha's cookie recipes the best????

twenty pound tabby said...

I have to make these.

Carly said...

I just made these this afternoon!
Deeelicious! Thankyou for posting the recipe =)what a scrumptious treat!