Dr. La Quaglia’s Carrot-Almond Drops
From All the Good Cookies cookbook, pg. 31
For the cookies
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 cup light brown sugar
- 2 large eggs, at room temperature
- One 4-ounce jar baby food pureed carrots
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups quick-cooking oats
- 1 1/2 cups shredded carrots
- 1/2 cup slivered almonds, toasted
For the frosting
- 1 stick (1/4 pound) unsalted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 3/4 cups confectioners’ sugar, sifted
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon vanilla extract
Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
To make the cookies: Place the butter and brown sugar in a large mixer bowl and beat until smooth and creamy, about three minutes. Add the eggs, carrot puree, and vanilla, one at a time, beating well after each addition. Scrape down the sides of the bowl. Place the flour, cinnamon, baking powder, baking soda, and salt in a separate bowl, mix well, and with the mixer on low, add to the butter mixture. Beat just to combine. Stir on oats, carrots, and almonds and mix to combine.
Using a level small (two-teaspoon size) cookie scoop, drop the batter about two inches apart on the prepared cookie sheets.
Transfer to the oven and bake until the edges of the cookies are slightly browned, 10 to 12 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for three minutes. Transfer to wire racks and cool completely. Repeat with the remaining dough on cool cookie sheets.
To make the frosting: Place the butter and cream cheese in a large mixer and beat until creamy. Add the sugar and beat until light and fluffy. Add the lemon juice and vanilla and mix until thoroughly combined. Top each cookie with a teaspoon of frosting.
Store in the refrigerator for up to three days, or freeze for up to three months.