Carrot Spice Thumbprint Cookies

Name: Carrot Spice Thumbprint Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5 dozen.
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 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

TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling YIELD: 5 dozen.

Carrot cake is a family favorite, and these delicious cookies with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves taste very similar. They’re even topped with a rich cream cheese frosting. With each cookie it feels as if you’re eating a piece of carrot cake, but no fork is needed! —Susan Bickta, Kutztown, Pennsylvania

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 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

Directions

1. 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.
2. 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.
3. Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes before removing to wire racks to cool completely.
4. 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.

Nutrition Facts

1 cookie: 167 calories, 9g fat (3g saturated fat), 17mg cholesterol, 146mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 2g protein.