Carrot Spice Thumbprint Cookies

Total Time

Prep: 30 min. Bake: 10 min./batch + cooling

Makes

5 dozen

 

Carrot cake is a family favorite, and these delicious cookies with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves taste very similar. They’re even topped with a rich cream cheese frosting. With each cookie it feels as if you’re eating a piece of carrot cake, but no fork is needed!

Ingredients

• 1 cup margarine, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground cloves
• 1-1/2 cups shredded carrots
• 2/3 cup chopped walnuts, toasted
• 1/2 cup dried cranberries
• FROSTING:
• 1/2 cup butter, softened
• 4 ounces cream cheese, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Additional confectioners' sugar

Directions

1. Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries.
2. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure.
3. Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes before removing to wire racks to cool completely.
4. For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.

Nutrition Facts

1 cookie: 167 calories, 9g fat (3g saturated fat), 17mg cholesterol, 146mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 2g protein.