These lovely cookies soften with time, so don't worry if they're a bit too crunchy for your taste when you first remove them from the oven (I know they were for me). They can be served solo and iced on the top, or as you see above, turned into the cutest 2-bite sandwich cookies. There's something about a homemade sandwich cookie that makes people swoon: I hid the cookies on top of the theatre fridge yesterday to ensure that they'd make it to the cast party, and the house manager was still fending people off! The sandwich shape also invited lots of aesthetic commentary, the least appealing of which --though perhaps the most accurate--was that they look like little hamburgers. I prefer "little nubbly bites of fun," but that is a mouthful. (Ha! Get it?)
Adapted, slightly, from Bon Appetit May 2010 edition.
Soak 1/4 raw oats and 1/4 C raisins (optional) in 1/4 water.
Cream together: 1 stick butter; 1/2 C brown sugar; 1/2 C white sugar.
Add 1 egg, mix. Add in 1 C finely grated carrot (about 1 largish) and the oat mixture.
Add 1 1/2 C self-rising flour, 1 1/2 tsp cinnamon and 1/2 C walnut pieces. Mix well (I used my hands).
Drop cookies (1 level Tb each) onto greased cookie sheet. Bake at 350 degrees for 18-20 minutes, depending on the kind of crunch you like.
When the cookies are cool, ice them with the following comixture:
1 C powdered sugar, 6 ounces cream cheese (or neufchatel, which is a little lower in fat), 2 T lemon juice, 2 T whipping cream, and 1/2 stick butter. Mix well until smooth.
Note: This makes WAY too much icing, so feel free to halve the recipe or freeze the remainder for a future batch of cinnamon rolls or carrot cake.
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