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CarrotPecan Crm Cheese Frost!
Everything you could possibly want in a cookie: moist richness from the carrots, crunch from the pecans, and creamy deliciousness from the cream cheese frosting.

Ingredients
  • --- COOKIE ---
  • 2 sticks (1 cup) Mehadrin butter
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups flour
  • 2 cups grated carrots
  • 2 cups chopped pecans
  • --- CREAM CHEESE FROSTING ---
  • 16 ounces J&J whipped cream cheese
  • 2 sticks (1 cup) Mehadrin butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
CarrotPecan Crm Cheese Frost!
Everything you could possibly want in a cookie: moist richness from the carrots, crunch from the pecans, and creamy deliciousness from the cream cheese frosting.

Instructions

1. Preheat the oven to 375º. In the bowl of an electric mixer, cream the butter and sugars until light and fluffy. Beat in the eggs and vanilla.

2. Add the cinnamon, baking powder, baking soda, and salt. Add the flour and mix until combined, then add the carrots.

3. Scoop balls the size of 2 tablespoons onto a lined cookie sheet. Flatten them a bit with a spoon and bake until golden brown around the edges, 13–15 minutes. Allow the cookies to cool.

4. Make the frosting: Beat the cream cheese, butter, and vanilla until blended. Add the confectioners’ sugar and mix until smooth.

5. To assemble: With a butter knife, apply a layer of frosting onto the cooled cookies and arrange the chopped pecans around the edges.

Yield: 30 cookies

 

Ingredients
  • --- COOKIE ---
  • 2 sticks (1 cup) Mehadrin butter
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups flour
  • 2 cups grated carrots
  • 2 cups chopped pecans
  • --- CREAM CHEESE FROSTING ---
  • 16 ounces J&J whipped cream cheese
  • 2 sticks (1 cup) Mehadrin butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
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