November 3, 2014

Carrot Cake Pecan Cookie

I love this time of year! Cool mornings, autumn scents, and the holidays. I decided to bake carrot cake cookies this weekend. I'm not sure if I'd like to bake these again or not.  


1/2 c softened butter
1/3 c + 1 tbsp brown sugar
1 tsp vanilla
1 egg
1 c all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 c grated carrot
1/4 c pecans + more for garnish, if desired

2 oz. softened cream cheese
1/4 c softened butter
1 tsp orange zest
1 c powdered sugar


1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.

2. Cream butter and brown sugar together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.

3. For the frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans.


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