NEWS IN A NUTSHELL
Carrot Cake Cookies with Cream Cheese Filling Prep Time: 45 minutes Bake Time: 12 minutes Difficulty: Easy Serves up to: 24
Ingredients Cookies: ½ cup butter, softened ⅓ cup packed brown sugar ⅓ cup sugar 1 egg and 1 egg white ½ teaspoon pineapple extract ( optional ) 2 cups Blue Diamond Almond Flour ½ cup rolled oats 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground nutmeg 1½ cups coarsely shredded carrots
Directions Cookies: 1. Preheat oven to 375°F.
Cream Cheese Filling: 2 cups powdered sugar 1 teaspoon vanilla extract 4 ounces ⅓ less fat cream cheese, softened ¼ cup butter, softened
2. L ine two baking sheets with parchment paper. 3. B eat together butter, sugars, eggs and extract until creamy. 4. Stir in almond flour, oats, baking soda, salt and nutmeg until well mixed, then stir in carrots. 5. Drop teaspoons of dough two inches apart on prepared baking sheets. 6. Bake for 12 minutes or until lightly browned. Let cool completely. Cream Cheese Filling: 1. Beat all filling ingredients together in a large bowl until light and fluffy. Spread equal amounts of filling over half the cookies, then top with remaining cookies. 2. C over and refrigerate until ready to serve. 3. T hese cookies are very delicate. Keep refrigerated to maintain firmness.
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