Makes about 18
This recipe makes a soft, but not sticky, dough. Be sure to transfer the shapes carefully to the cookie sheets so they do not stretch.
Peel, slice, and steam until tender:
12 ounces carrots
Let cool, then process until smooth. You should have about 1 cup. Add and process:
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
Add and process until smooth:
1 large egg
Add and process just until incorporated:
1 1/2 cups all purpose flour
1 cup whole-wheat flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon baking powder
Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with Cream Cheese Frosting, below.
Cream Cheese Frosting
Beat 6 ounces cream cheese with 6 tablespoons softened unsalted butter until smooth and light. Add 1 teaspoon vanilla and mix to incorporate. Add 2 cups confectioners' sugar and beat until smooth.