- 1 cup + 2 T all-purpose flour
- 1 t cinnamon
- 1/2 t baking soda
- 1/2 t salt
- 6 T unsalted butter, softened
- 1/3 cup + 2 T packed light brown sugar
- 1/3 cup + 2 T granulated sugar
- 1 egg
- 1/2 t vanilla
- 1 c coarsely grated carrots (2 medium)
- 1 c (3 oz) walnuts, chopped
- OPTIONAL: 1/2 c raisins
- 8 oz cream cheese (low-fat is ok)
- 1/4 c honey
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Grease 2 large baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a large bowl with an electric mixer until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins (if using) at low speed. Add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons of batter 2 inches apart on baking sheets. Bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks for 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Spread a generous tablespoon of cream cheese filling on flat sides of half of cookies and top with remaining cookies.
Makes about 1 dozen sandwich cookies