Sweet Tooth Series - Part 2

I can't remember the last time I was so addicted to a cookie. Alone, these carrot cake cookies are great, but when you add the cream cheese frosting it just goes over the top!! 

Carrot Cake Sandwich Cookies 

by quickfeetgoodeats.com

Cookies

1 cup unsalted butter, at room temp

3/4 cup packed dark brown sugar

3/4 cup granulated sugar

2 large eggs, at room temp

1 1/2 tsp pure vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 1/2 tsp cinnamon

1/2 tsp freshly ground nutmeg

1/2 tsp ground ginger

2 cups old-fashioned rolled oats – not instant

1 1/2 cup grated carrots – about 3 large carrots

1 cup raisins (Optional)

1/2 cup toasted chopped walnuts (Optional) - I omitted these

Frosting

This makes A TON of frosting. You can probably cut in half.

2 stick of butter, at room temp

16 oz cream cheese, at room temp

8 cups confectioners sugar - I used closer to 7 cups (which equals almost one large bag)

1 splash vanilla extract

• Line two baking sheets with parchment paper, silpats, or simply spray with cooking spray.
• In a mixer, beat butter and sugars on medium speed until light and fluffy (about 3 – 4 minutes in a stand mixer).
• Add eggs and vanilla and beat on medium until well combined.
• In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger - whisk to combine.
• Gradually add flour mixture to butter mixture; mix on low until just combined. Do not overmix.
• Mix in oats, carrots, raisins, and walnuts.
• Chill dough for at least 1 hour.
• Preheat oven to 350 degrees
• Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart.
• Bake until browned and crisp around the edges, 12 to 15 minutes rotating halfway through.
• Transfer to a wire rack to cool completely.
• Combine butter and cream cheese in mixing bowl and mix on medium speed for 5 minutes.
• While mixing at a low speed, add sugar.
• Once combined, add a splash of vanilla extract and mix on a medium to high speed for 3 minutes, or until smooth and fully combined.
• Frost half the cookies and top with the other half to make the sandwich!

I very regrettably tossed the extra frosting and afterwards a friend of mine told me of a great use for the extra frosting......graham crackers! If you're brave enough to keep the extra frosting around the house, you can spread it on graham crackers as another sweet snack.

Cookies!

This year's bake sale went well! Over $5,000 was raised to help fight kids cancer. My mom and I had a lot of fun making and packaging cookies for this sale and are already looking forward to helping out next year. If you want to help next year, the event will be held on the second Saturday in December so, SAVE THE DATE!

Butter Spritz Cookies
1 cup butter, room temperature
1/2 cup sugar

1 egg
1/2 tsp almond extract
2 1/4 cup flour
Food coloring (optional)
Sprinkles (optional) 

Spritz cookie press (optional)

• Preheat oven to 350.
• Cream butter in a mixing bowl.
• Add sugar and beat until fluffy.
• Add beaten egg.
• Add and combine almond extract.
• Add and combine flour.
• Divide the dough into separate bowls, one for each color. If you aren't coloring the dough, skip ahead to putting the dough in the cookie maker.
• Add a couple of drops of food coloring to each bowl and combine well.
• Cover the dough with wax paper and chill in the fridge until firm again.
• Put dough in the cookie press and punch out directly onto baking sheets.
• Bake for 8-10 min.
• If you put sprinkles on the cookies, do it while they are still warm and out of the oven.

You can also make these cookies by rolling the dough into small balls and flattening them out with a fork - we call these butter buttons.

Cherry Date Skillet Balls
1 cup butter

1 cup brown sugar
8 oz chopped dates
1 egg
3 cups crisp rice cereal
1 cup flaked coconut & another 2 1/2 cups
1/2 cup chopped, drained maraschino cherries
1 Tbs vanilla

• In a 10" skillet, melt butter over medium heat.
• Stir in sugar and dates.
• Remove from heat and then stir in the egg.
• Return to heat and continue cooking, stirring occasionally until mixture comes to a full boil.
• Remove from heat and then stir in the cereal, 1 cup coconut, cherries, and vanilla - until moist.
• Let stand about 10 min - until it's cool enough to handle.
• Take about a tsp of the mixture, roll into a ball, and then roll in the remaining coconut.
• Optionally, put the fridge (I think they taste best cold).

Well, that's it for me this year. I hope you and your family have a wonderful holiday together.
~ Steph Snack & Family