SERVES:14
INGREDIENTS:
2 cups shredded carrot 1 teaspoon ground cinnamon
1/4 cup unsalted butter, divided
2 tablespoons canola oil
2/3 cup packed brown sugar, divided
3/4 teaspoon vanilla extract, divided
1 large egg
4.5 ounces unbleached all-purpose flour
about 1 cup
3/8 teaspoon salt, divided
1 cup powdered sugar
4 ounces 1/3-less-fat cream cheese,
softened
1 teaspoon grated orange rind
1/4 teaspoon baking soda
INSTRUCTIONS:
1. Preheat oven to 350°F. Cover 2 baking sheets with parchment paper:set aside.
2. Combine carrot and 3 tablespoons brown sugar in a bowl; toss to coat. Placecarrot mixture in a fine mesh sieve; let stand to drain for 10 minutes. Discard
liquid.
3. 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.
4. 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.
5. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets for
a total of 28 cookies 14 per baking sheet:gently pat dough down to form 2 inch
circles. Bake at 350°F for 11 minutes or until set. Remove pans from oven; let
stand
3 minutes. Remove cookies from pans; cool completely on a wire rack.
6. 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 over beat.
7. 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.