I decided to tackle this recipe, Carrot Cake Cookies (page 202), after our weekly market bag came back FULL of carrots. These cookies are essentially two tiny carrot cakes sandwiching cream cheese frosting. The recipe online is a smaller-yield version of the one in the cookbook, which made about 3 dozen cookies (before they were sandwiches).
These cookies were very easy to prepare, with no unusual ingredients. I just grated the carrots in the food processor, so they weren't as finely grated as Martha suggested, but they worked just fine. As per usual, I also omitted the raisins since raisins are not popular in our house. While the cookie dough was chilling, I whipped up the frosting in no time flat.
These cookies are decadent ... very filling, and super delicious. A wonderful treat.
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