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Carrot Cake Cookies

I hope you all had a lovely weekend. Looking through a blog a few months ago, though I can't remember which one, I spied a story on Carrot Whoopie Pies. We don't have Whoopie Pies in Australia so I was keen to find what the fuss was all about.

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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.

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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.

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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,


Jillian
PRINT RECIPE

4 comments

  1. Just found your blog.. and posted a little note at your Merci post from Paris

    WIll be back again
    greetings from Amsterdam,
    desiree

    ReplyDelete
  2. they look delightful. I would like a bite. please...
    and such nostalgic photos.

    ReplyDelete
  3. I made these today (following the recipe to the detail) and for some reason they "spread" thin and wide and stuck to the baking sheet...any idea on what I might have done wrong?

    ReplyDelete
  4. Sorry you had problems with the recipe. Suggestions emailed to you.

    All the best,

    Jillian

    ReplyDelete

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