½ cup (1 stick) unsalted butter, at room temperature
1 cup packed dark brown sugar
2 large eggs
1½ cups coarsely grated carrots (2 medium)
1 cup chopped pecans
¾ cup raisins
For the filling:
8 ounces cream cheese, at room temperature
2 tablespoons honey
2 tablespoons confectioners' sugar
pinch fine salt
Fat 16g (7 g saturated fat)
How to Make It
Make the cookies: Whisk together the flour, cinnamon, baking soda, salt, and nutmeg in a bowl.
Beat the butter and brown sugar in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined. Fold in the carrots, pecans, and raisins. Chill for 1 hour and up to 2 days.
Heat oven to 350° F. Line 2 baking sheets with parchment.
Shape the dough into balls (about 1½ tablespoons each) and place 2 inches apart on the baking sheets. Bake, rotating the sheets halfway through, until golden brown around the edges, 8 to 10 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Make the filling and assemble the sandwiches: Beat the cream cheese, honey, confectioners’ sugar, and salt in a bowl with an electric mixer on medium-high until light and fluffy, 1 to 2 minutes. Form sandwiches with the cookies and about 1 tablespoon of filling each.
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