Thursday, September 27, 2007

While We're Talking Southern...


I had to tell ya'll about this recipe I found in Southern Living. I bought an issue of Southern Living for my mom, who had her knee replaced two weeks ago. I thought that a bunch of new fall magazines and candy would be nice for her to enjoy while she is recuperating. Well...I really enjoy reading Southern Living and I had to flip through the magazine before I sent it to see if there were any good stories or recipes. Sure enough I found Carrot Cake Sandwich Cookies. Jeffrey really likes Carrot Cake so I thought I would try a small batch to sample. They were FANTASTIC! To save time, I cheated and used shredded carrots in the produce department. Next time, I'll definitely shred my own, those were too thick. I omitted the raisins. Also, remember to put the icing in the refrigerator to set before spreading it on the cookie. I also think you need more powdered sugar than this recipe calls for. What a wonderful fall treat! Ohh by the way...the next day in our P.O. Box was a September 2007 issue and subscription to Southern Living someone "very special" sent me. THANK YOU!!!! It was much easier to mail off the care package to my mom after that.

Carrot Cake Sandwich Cookies
3/4 cup grated carrots (about 2 medium carrots)
2 tablespoons firmly packed dark brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/3 cup raisins
1 (16.5-oz.) package refrigerated sugar cookie dough

1. Toss together first 4 ingredients in a large bowl. Stir raisins into carrot mixture.
2. Tear cookie dough into pieces, and stir into carrot mixture until well combined.

3. Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. (Dough should make 24 cookies.)

4. Bake at 350° for 15 to 18 minutes or until edges are crisp. Cool on baking sheets 5 minutes. Remove to wire racks, and cool 10 minutes or until completely cool.

5. Turn half of cookies over, bottom sides up. Spread each with 1 Tbsp. chilled Cream Cheese Icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edges of cookies.

Cream Cheese Icing

5 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract

1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
2. Add remaining ingredients, beating until smooth. Cover and chill 30 minutes or until spreading consistency.
Yield: Makes 1 dozen sandwiches

3 comments:

Kim and Victoria said...

You've been busy! Love the wedding pix, and the recipes look great, I'll have to try the shrimp one, and the carrot cookies. Thanks.

Libby said...

These sound absolutely divine! I am definitely going to give this recipe a try.

(And because they've got a veggie in them I can pretend they're good for me, how perfect is that?!)

Kathleen said...

yikes...these sound dangerous!
i am going to make them, too!