Carrot
Spice Thumbprint Cookies Recipe
Ingredients
:
1
cup margarine, softened
1
cup sugar
1/2
cup packed brown sugar
2
large eggs, room temperature
2
teaspoons vanilla extract
3
cups all-purpose flour
1-1/2
teaspoons ground cinnamon
1
teaspoon baking powder
3/4
teaspoon salt
1/2
teaspoon baking soda
1/8
teaspoon ground cloves
1-1/2
cups shredded carrots
2/3
cup chopped California Walnuts, toasted
1/2
cup dried cranberries
FROSTING:
1/2
cup butter, softened
4
ounces cream cheese, softened
2
cups confectioners' sugar
1
teaspoon vanilla extract
Additional
confectioners' sugar
How
To Make Carrot Spice Thumbprint Cookies :
Preheat
oven to 375°. In a large bowl, cream together margarine and sugars until light
and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk
flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat
into creamed mixture. Stir in carrots, walnuts and cranberries.
Drop
dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets.
Press a deep indentation in center of each with the back of a 1/2-teaspoon
measure.
Bake
until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool
on pans 5 minutes. Remove to wire racks to cool completely.
For
frosting, beat butter, cream cheese, confectioners' sugar and vanilla until
blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting;
sprinkle with additional confectioners' sugar. Refrigerate leftover filled
cookies.