Carrot Cake Cookies

Ingredients:

(12 sandwich cookies)

For the cookie dough:

• 1 cup butter, cold and diced
• 1 cup sugar
• 3 cups flour
• 1 cup (100 g) raw carrots, very finely chopped, or crushed
• 1 tsp powdered cinnamon
• pinch of salt
• pinch of cardamom, ginger and clove spice, powdered (optional)

For the cheese filling:

• 5 oz cream cheese, room temperataure
• 1 stick butter, room temperature
• 1 cup confectioners’ sugar

Directions:

1. Preheat oven to 375 ºF
2. In a medium mixing-bowl, mix together all ingredientes to form a ball.
3. Divide the dough in two. Working with one ball of dough at a time, roll it out between two baking papers to a thickness of about 0,5 mm.
4. Use a cookie cutter to cut out cookies, and transfer them on a prepared baking sheet. Freeze for another 15 minutes.
5. Slip cookies into the oven to bake for 10 to 15 minutes, until just slightly browned at the edges.
   Transfer on a rack to cool completely
6. Beat butter, cheese and powdered sugar in a large bowl with a hand mixer on low speed. When almost incorporated, beat on high speed until light and fluffy.
   Transfer to a piping bag and fill cookies, or fill by spreading frosting on cookies with a small spatula, and sandwich with another cookie.
7. NOTE: You can find the sugar carrot decoration here for example I attached it to the cookie with some royal icing