Shelly's Recipe

CARROT CAKE COOKIES

Category: Cookies

Cookie:
1 cup butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup chopped pecans
4 medium carrots (2 cups), grated

Frosting:
4 cups powdered sugar
1/2 cup butter
1 (8-ounce) package cream cheese
1/2 teaspoon vanilla

Preheat oven to 350 degrees.

Combine butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping down sides often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Reduce speed to low, add flour, baking soda, cinnamon and salt. Beat, scraping bowl often, until well mixed. Stir in pecans and carrots.

Drop by rounded tablespoonfuls onto greased cookie sheet. Bake 12 to 15 minutes or until lightly browned around edges. Cool completely.

Frosting: Beat powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in medium bowl at medium speed until smooth and creamy. Frost each cookie with 2 teaspoonfuls frosting.

Use orange and green decorator icing to make a carrot design on top of each cookie, if desired.

Makes about 4 dozen.

NOTE: Instead of making a carrot design on the cookies, I sometimes, sprinkle with chopped toasted pecans.