Tesedelicious Herb Dish Cookies possess all the flavours of carrot bar, in biscuit become. And a dollop of cream cheeseflower maneuver, as substantially!
These lovely emotional Carrot Block Cookies are a tribe rival. as they change all the wonderful flavours of herb cake, in cake grade. And they even human a tasteful dollop of cream mallow freeze on top, too!
These cookies human a wonderful squashy interior, with a lightly crispy maximal and score wonderful texture and kind from the bound oats, nuts, carrots and raisins. And of action, that bit of cream cheese ice is ever a advantage occurrence.
This recipe faculty mouth 12 lovely cookies, which testament donjon real healed in an invulnerable container for various life. I equivalent to store them in a exclusive stratum in a larger, shoaly container, to save the play intact.
These Herb Block Cookies are prissy this moment of year, as the flavours retributory seem to fit the Come. They are especially respectable as an afternoon impact with a cup of tea :)
Ingredients
For the Cookies:
- 1/2 cup unsalted butter melted
- 1/3 cup light brown sugar packed
- 1/3 cup white granulated sugar
- 1 large egg yolk at room temperature
- 1 cup all purpose flour
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 cup old fashioned, large-flake rolled oats
- 3/4 cup finely grated carrot* packed, from about 1 large carrot
- 2 Tbsp very finely chopped raisins
- For rolling:
- 3/4 cup very finely chopped pecans
For icing:
- 2 oz cream cheese at room temperature
- 2 oz unsalted butter at room temperature
- 1/4 - 1/3 cup icing/confectioners' sugar
For garnish:
- 2 Tbsp very finely chopped pecans
Instructions
- *Note: Grate carrots very finely. If you are using a box grater, don't use the largest holes, but the second largest, to make a finer shred. Likewise, be sure to very finely chop the pecans and raisins.
- In a large bowl, whisk together the melted butter, brown sugar, white sugar and egg yolk. In a separate bowl, whisk together the flour, ginger, cinnamon and salt. Stir the dry mixture in to the butter mixture until combined. Mix in the rolled oats, carrots and raisins. Cover bowl with plastic wrap and refrigerate 30 minutes.
- Preheat oven to 350F.
- Roll chilled dough in to 1 1/2-inch balls. Roll balls in chopped pecans and place on a parchment lined baking sheet about 2-inches apart.
- Bake in preheated oven for 10 minutes. Remove from oven and using a the bottom of a measuring tablespoon, press in to cookies to make a crater/indentation in the middle of each cookie. Return cookies to oven and bake a further 10-13 minutes, or until starting to turn golden in spots. Remove from oven and transfer to a cooling rack to cool completely.
- Prepare icing by beating together the butter and cream cheese. Beat in 1/4 cup of the icing sugar. Taste and add a bit more icing sugar, if you'd like it a little sweeter. Using a piping bag with a round tip (or simply use a small spoon to place it), pipe a small dollop of icing in the indentation of each cookie. Sprinkle icing with a bit of finely chopped pecans.