CARROT SPICE THUMBPRINT COOKIES
Carrot cake is a family favorite, and these delicious cookies taste just like it, with all the ingredients you'd expect-grated carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they're topped off with a rich cream cheese frosting. Who could resist? It's like eating a piece of carrot cake without a fork! -Susan Bickta, Kutztown, Pennsylvania
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- Preheat oven to 375°. In a large bowl, cream margarine and sugars until light and fluffy. 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., 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., Bake until edges begin brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., 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.
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