Carrot cake cookies with cream cheese icing

Food24
24 servings Cooking: 15 mins

By Food24 March 23 2018
Recipe Disclaimer
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Ingredients (14)

COOKIES
125 ml salted butter — soft
160 ml brown sugar
1 eggs — large
5 ml vanilla — essence
310 ml flour — self-raising
5 ml cinnamon — ground
¼ tsp salt
1 cup carrots — peeled, grated
125 ml pecan nuts — finely chopped
ICING
80 ml cream cheese — at room temperature
60 ml salted butter — soft
2 cup icing sugar
5 ml vanilla — essence
TO DECORATE
24 mini fondant carrots or bees
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Method:

For the cookies, pre heat the oven to 170°C and line 2 baking trays with baking paper. Combine the butter and sugar and whisk with an electric mixer until pale and fluffy, 3 mins.

Whisk in the egg and vanilla. Add the flour, cinnamon and salt and mix until smooth. Stir in the carrots and pecan nuts.

Drop 24 tablespoonful mounds on to the lined trays, leaving a 3cm gap between each and bake, 10-12 mins until the edges have browned and the cookies are golden in colour.

Allow it to cool on the trays for 15 mins before transferring to a cooling rack.

For the icing, whisk the cream cheese and butter together with an electric mixer for 1 minute. Add the icing sugar and vanilla and mix until smooth.

Refrigerate, 20 mins. Transfer the mixture to a piping bag fitted with a large round nozzle. Pipe a dollop on to each of the cooled cookies.

To decorate, top each iced cookie with a mini fondant decoration and serve immediately.

TIP: 
A 15ml ice cream scoop with a lever works best to spoon out exact amounts of cookie dough that are evenly shaped and sized.

TIP: 
If you do not have a piping bag, simply dollop a spoonful of icing on to each cookie and spread it around with a small palette knife or butter knife.

 

ALSO TRY: 

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