Ingredients
5
oz cream cheese, softened
1/4
cup butter, softened
1
cup powdered sugar
1/2
teaspoon fresh lemon juice
1/4
teaspoon vanilla
3/4
cup grated carrots (about 2 medium)
2
tablespoons packed dark brown sugar
1/2
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1/3
cup raisins
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
Preparation
In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, lemon juice and vanilla, beating until smooth. Cover; refrigerate 30 minutes or until spreading consistency.
Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, toss together carrots, brown sugar, ginger and cinnamon. Stir in raisins.
Crumble cookie dough into pieces; stir into carrot mixture until well combined. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
Bake 15 to 18 minutes or until edges are crisp. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
For each sandwich cookie, spread 1 tablespoon chilled cream cheese filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
