Cookie Recipes
Carrot Cake Shortbread
Ingredients
Shortbread
- 1 cup unsalted butter (room temperature)
- 1/3 cup shredded carrot
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 30 walnut halves
Cream Cheese Frosting
- 1/4 cup unsalted butter (room temperature)
- 1/4 cup cream cheese (room temperature)
- 1 cup confectioners' sugar
- 1/2 tablespoon lemon juice
- 1 tablespoon shredded carrot
Instructions
Shortbread
- In a medium bowl, beat butter, carrot and vanilla extract with an electric mixer for about 30 seconds. Transfer
butter mixture to a piece of plastic wrap, and shape into a 1 inch diameter log. Wrap and freeze for 20 minutes.
- Heat oven to 300 degrees F.
- When the oven is ready, toast the walnut halves for 10 minutes.
- In the meantime, stir flour, cinnamon, salt and brown sugar in a large bowl.
- Remove butter mixture from freezer and then add into flour mixture. Using a pastry blender, cut the butter mixture into the flour mixture until it resembles fine crumbs and cling together. Knead the dough until smooth and forms a ball.
- Using a rolling pin, roll the dough on a lightly floured surface into 1/4 inch thickness. Cut out cookies with a 1 1/2 inch fluted cookie cutter. You should be able to get about 60 pieces.
- Press the walnut halves on 30 pieces of the cookies.
- Bake for 18 to 20 minutes, or until the edges of the cookies turn slightly brown.
Cream Cheese Frosting
- In a medium bowl, beat cream cheese, butter, icing sugar and lemon juice until smooth. Stir in shredded carrot.
- Spread the frosting on the bottom of the cookies without walnuts, top with remaining cookies, with walnut sides up.