Carrot Cake Sandwich Cookies

This is one of my favorite receipes.



I found this receipe on marthastewart.com this spring. I usually have to make a double batch as they don't last for long! The following receipe makes about 25 sandwiches.



INGREDIENTS for the cookies



1 cup packed light-brown sugar

1 cup granulated sugar

1/2 pound (2 sticks)unsalted butter, room temperature

2 large eggs

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



INGREDIENTS for the cream cheese frosting (makes about two 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. Preheat oven to 350 degrees.*however I wait until just before I take the dough out of the refrigerator (see below)as to conserve energy!

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 (I use a teaspoon), 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. NOTE: I have never had any cookies last beyond 1-2 days, due to popular demand!



CREAM CHEESE FROSTING 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 continue.