I can't resist a good sandwich cookie. There's just something about that divine texture of cookie/soft filling/cookie that gets me every time. So when I saw the photo that went along with this recipe, I simply couldn't resist. Especially because it calls for two cups of carrot as the main ingredient, so it's healthy, right? Right?
To begin, I used a 2lb bag of carrots and then pulverized them with hand grater. I used the finer side of the grater which worked well for the size of cookie I was planning.
That mixture needs to sit in a sieve with some brown sugar for about 10 minutes, allowing for drain time. Although the recipe didn't mention it, I also pushed down on the mixture to drain even more liquid and it didn't seem to negatively affect the texture.
While that's draining, combine the wet ingredients: butter, olive oil, orange rind zest (didn't have any so I skipped this), vanilla extract and egg. In a separate bowl, combine the dry ingredients: flour (use a scale for the exact amount or spoon into a measuring cup and level with a knife), brown sugar, cinnamon, salt and baking soda. When I make this again, I'll probably add more cinnamon, some nutmeg, and some grated ginger but that's just my preference for a little more spice in my baking.
Add all of this together and stir until just combined.
The recipe says you'll be able to get about 28 cookies out of this, 14 per pan. Mine came out closer to 20 and there were similar comments on the original recipe. They would have to be mighty tiny cookies to make 28! So if you need more, consider doubling the recipe. You won't be sorry to have leftovers.
The cookies need to bake for only about 11 minutes, just enough time to prepare the cream cheese icing. The recipe calls for 1/3 less fat cream cheese which suits me just fine ("healthy!"). Combine with remaining butter, vanilla extract, and salt until fluffy before adding the all important powdered sugar. This ended up making way too much icing for the ultimately ten sandwich cookies that I ended up with. I can't really complain about having extra icing, and plus you can store it with the cookies if you need a little extra for later.
Once the cookies have cooled, there's no real trick to adding the icing and then stuffing them into your mouth. My only comment would be that they are even better the next day after being in the fridge overnight. The icing seems to solidify more and the flavor of the cookie was more intense.
Hope you enjoyed the first kitchen experiment post here on Vanderhouse. It was a lot of fun to bake while Denny tried out a new lens on his camera. In the future I'm hoping to create some original recipes for the site along with tips and tricks on how to incorporate healthy ingredients while cooking.
You can check out what I'm hoping to bake or find future Vanderhouse recipes on our Pinterest page.
Recipe from cookinglight.com
- 2 cups shredded carrot
- 2/3 cup packed brown sugar, divided
- 1/4 cup unsalted butter, divided
- 2 tablespoons canola oil (I used olive)
- 1 teaspoon grated orange rind
- 3/4 teaspoon vanilla extract, divided
- 1 large egg
- 4.5 ounces unbleached all-purpose flour (about 1 cup)
- 1 teaspoon ground cinnamon
- 3/8 teaspoon salt, divided
- 1/4 teaspoon baking soda
- 4 ounces 1/3-less-fat cream cheese, softened
- 1 cup powdered sugar
- Preheat oven to 350°. Cover 2 baking sheets with parchment paper; set aside.
- Combine carrot and 3 tablespoons brown sugar in a bowl; toss to coat. Place carrot mixture in a fine mesh sieve; let stand to drain for 10 minutes. Discard liquid.
- Place 2 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 45 seconds or until melted. Add oil, rind, 1/2 teaspoon vanilla extract, and egg; stir with a whisk until well combined.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining brown sugar (about 1/2 cup), cinnamon, 1/4 teaspoon salt, and baking soda in a large bowl; stir well with a whisk. Add carrot mixture and butter mixture; stir until just combined. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets for a total of 28 (closer to 20) cookies (14 per baking sheet); gently pat dough down to form 2-inch circles. Bake at 350° for 11 minutes or until set. Remove pans from oven; let stand 3 minutes. Remove cookies from pans; cool completely on a wire rack.
- Combine cream cheese, remaining 2 tablespoons butter, remaining 1/4 teaspoon vanilla extract, and remaining 1/8 teaspoon salt in a medium bowl; beat with a mixer at medium speed 3 minutes or until fluffy. Add powdered sugar; beat at low speed 1 minute or until well combined (do not overbeat). Spread about 1 tablespoon icing on flat side of 1 cookie; top with another cookie, flat side down. Repeat the procedure with remaining cookies and filling.