Carrot Cake Cookies
I tracked back the recipe for Carrot Cookies to Gourmet Magazine and thought I'd make them for work. As always, I adapted the recipe somewhat. I doubled the cinnamon and halved the quantity of walnuts and sultanas in the cookie mixture. Instead of honey flavoured cream cheese, I sandwiched the 2 halves together with cream cheese icing.
I stored the cookies overnight in an airtight tin and took them into work the next day. The cookies disappeared very quickly and a 'very yummy' note was taped to the biscuit tin. The cookies were a great success.
I've since made a batch for myself and they were just as delicious the seond time around. They're like a mini serving of carrot cake but I found one cookie wasn't quite enough and 2 cookies were too many. I still have 1 left in the biscuit tin to have with my evening cup of tea.
I'll be back again on Wednesday with something new for you, so until then,