Ingredients
1 cup margarine, softened1 cup sugar1/2 cup packed brown sugar2 large eggs, room temperature2 teaspoons vanilla extract3 cups all-purpose flour1-1/2 teaspoons ground cinnamon1 teaspoon baking powder3/4 teaspoon salt1/2 teaspoon baking soda1/8 teaspoon ground cloves1-1/2 cups shredded carrots2/3 cup chopped walnuts, toasted1/2 cup dried cranberriesFROSTING:1/2 cup butter, softened4 ounces cream cheese, softened2 cups confectioners’ sugar1 teaspoon vanilla extractAdditional confectioners’ sugar
Preparation
Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries.
Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure.
Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes before removing to wire racks to cool completely.
For frosting, beat butter, cream cheese, confectioners’ sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners’ sugar. Refrigerate leftover filled cookies.
