Carrot Cake Thumbprint Cookies

  

Ingredients

3 carrots, peeled  

1 cup flour  

3/4 tsp. kosher salt  

1/2 tsp. cinnamon  

1/2 tsp. ginger  pdr

1/3 cup granulated sugar  

1/3 cup brown sugar  

1 stick unsalted butter, melted + 4 Tbsp. butter at room temperature  

1 egg yolk  

3/4 cup old-fashioned rolled oats  

1/4 cup golden raisins, chopped  

3/4 cup pecans, finely chopped  

1/4 cup powdered sugar  

2 oz. cream cheese  

1 1/2 tsp. apricot jam

Preparations

Pulse the carrots in a food processor until they are finely shredded. Set 3/4 cup aside. 

Meanwhile, in a bowl, add flour, salt, cinnamon and ground ginger and whisk well.  

Add the flour mixture to the butter mixture in batches, stirring in between. Then, mix in the oats, raisins, and carrots. Combine well, cover and refrigerate for 30 minutes. 

Roll out the dough into 1 1/2 inch balls, then coat each one in pecans. 

Place the balls on a parchment-lined baking sheet then bake for 10 minutes at 350°F/ 180 C

Remove from the oven and press at the center of each cookie, baking for a further 10 minutes. 

In a bowl beat 4 tablespoons of butter and powdered sugar until smooth. Beat in the cream cheese until combined then swirl in the jam.   

Pipe this filling into the center of each cookie. Then serve and enjoy!

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