These cakey cookies surround the most delicious cinnamon cream cheese icing. Both the dough and the icing can be made ahead, which allows the cinnamon flavour to get stronger. Let the icing come to room temperature before spreading or piping it.
- Portion size 36 servings
- Credits : Canadian Living: Holiday 2012
Cream Cheese Icing:
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg white. Whisk together flour, baking powder, salt, ginger and cinnamon; stir into butter mixture. Stir in carrot just until combined.
Divide dough in half; shape into rectangles. Wrap each in plastic wrap; refrigerate until firm, about 1 hour.
On lightly floured surface and working with 1 piece of dough at a time, roll out to scant 1/4-inch (5 mm) thickness. Trim edges to straighten. Cut into 1-inch (2.5 cm) wide strips; cut crosswise into 2-1/2-inch (6 cm) lengths. Reroll and cut any scraps. Transfer to parchment paper–lined baking sheets.
Bake in 350ºF (180ºC) oven until puffed and bottom is just starting to turn golden, about 8 minutes. Let cool on pan on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)
Cinnamon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in sugar, vanilla and cinnamon. Pipe or spoon about 1-1/2 tsp each icing onto flat side of half of the cookies; sandwich with remaining cookies. (Make-ahead: Refrigerate in airtight container for up to 3 days. Let come to room temperature before serving.)
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 54 mg
- Sugars 15 g
- Protein 1 g
- Calories 140.0
- Total fat 7 g
- Potassium 39 mg
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 20 g
- Iron 4.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 8.0