Friday, June 25, 2010

Carrot Cake Cookies with Lemon Cream Cheese Icing

People of the internet.  Stop whatever it is that you're doing.  Look at this cookie, hovering in the ether.  Don't you want to just reach through your computer screen, grab a hold of that sucker and just devour it?

Yes, I thought so too.

Go get yourself some carrots, a bottle of Maker's Mark, some raisins and a lemon.  You are going to need a few more things but these are a very good start.

Have you ever had a slice of carrot cake and thought to yourself, boy, do I wish this was in cookie form?  Your wish is granted.  I'm like a regular genie here, I tell ya.  I have to tell you, they may take a little time, what with all the frosting and the sprinkling of the walnuts.  You can just enjoy some of that Maker's Mark as you go.  What, you don't drink whiskey while baking?  Trust me, it makes the going a lot quicker ifyouknowwhatImean.  It's Friday!  I've been drinking since eleven!  (hiccup!)  Booze it up and make these cookies.

Carrot Cake Cookies with Lemon Cream Cheese Icing

1/2 cup raisins 
1/4 cup old-fashioned oats
1/4 cup Maker's Mark or other whiskey, plus more for sippin'
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed dark brown sugar
1/2 cup sugar
1 large egg
2 cups packed finely grated carrots 
1/2 cup all-purpose flour
1/2 cup whole wheat flour (or you can use 1 cup whole wheat pastry flour altogether)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
3/4 cup chopped walnuts + 1/2 cup additional for garnish

1 cup powdered sugar, sifted
6 ounces cream cheese, room temperature
3 tablespoons unsalted butter, room temperature
1 - 2 tablespoons heavy whipping cream
zest of one lemon
2 tablespoons fresh lemon juice (about a half a lemon)

Make the cookies: Preheat oven to 350 F.  Line 3 large rimmed baking sheets with parchment.  Place raisins and oats in small bowl, add whiskey.  Let soak until whiskey is absorbed, about 15 minutes.  Beat butter and both sugars in large bowl until fluffy, about 5 minutes.  Beat in egg, then carrots.  Do not overstir!  Add flour, baking powder, salt and cinnamon; beat to just blend.  Stir in raisin-oat-whiskey mixture and 3/4 cup walnuts.  Drop batter by level tablespoonfuls onto sheets, spacing 1 1/2 - 2 inches apart.

Bake cookies, 1 sheet at a time, until light golden, about 20 minutes.  Cookies will be soft and this is a very very good thing.  Cool on sheets 5 minutes, then transfer to racks to cool completely.

Make the icing: In a medium sized bowl, beat butter and cream cheese until fluffy, about three minutes.  Slowly add in 1/2 cup of powdered sugar, being careful icing does not clump up.  Add lemon zest, lemon juice and 1 tablespoon of cream and beat until combined.  Add remaining powdered sugar to taste.

Frost cookies and top with chopped walnuts.  Drink some whiskey and DEVOUR. 

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