Carrot Spice Thumbprint Cookies

Carrot Spice Thumbprint Cookies Recipe photo by Taste of Home

• Total Time: Prep: 30 min. Bake: 10 min./batch + cooling

• Makes: 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

Directions

• Preheat oven to 375°. In a large bowl, cream margarine and sugars until light and fluffy. 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 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.

SOURCE: Taste of Home