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.
PREP:1 hour 30 minutes
- 12 ounces Carrots
- 1/2 cup Unsalted Butter, Softened
- 1/3 cup Granulated Sugar
- 1/3 cup Brown Sugar
- 1 Large Egg
- 1 1/2 cup All-Purpose Flour
- 1 cup Whole Wheat Flour
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ginger
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
Peel, slice, and steam until tender:
Let cool, then process until smooth. You should have about 1 cup. Add and process:
Add and process until smooth:
Add and process just until incorporated:
All purpose flour
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.
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