Portable Delight - Carrot Cake Cookies

Carrot Cake Cookies

Ingredients

Makes 18

* FOR THE FILLING:
* 2 ounces bar cream cheese, room temperature
* 2 ounces unsalted butter, room temperature
* 1/4 cup confectioners' sugar
* 1 teaspoon fresh lemon juice

* FOR THE COOKIES:
* 1/2 cup (1 stick) unsalted butter, melted
* 1/2 cup packed light-brown sugar
* 1/4 cup granulated sugar
* 1 large egg yolk
* 3/4 cup all-purpose flour
* 1 teaspoon ground ginger
* 1/2 teaspoon salt
* 1 cup rolled oats
* 3/4 cup packed, finely grated, peeled carrots
* 1/3 cup dried currants

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
4. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Source: marthstewart.com