Description
A delicious, moist cookie for anyone who loves carrot cake.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup softened butter
- ½ cup vegetable shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple, drained with juice reserved
- ½ cup grated carrot
- ½ cup golden raisins
- ½ cup chopped walnuts
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon softened butter
- 2 cups powdered sugar
- 1 tablespoon juice from canned pineapple
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
- Whisk the flour
- baking powder
- baking soda
- cinnamon
- and salt together in a mixing bowl; set aside.
- To make the cookie dough
- beat 1/2 cup butter
- shortening
- white sugar
- and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple
- carrot
- raisins
- and chopped walnuts
- mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful
- allowing 2 inches of space between the cookies.
- Bake in the preheated oven until the edges are golden
- 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- To make the frosting
- beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners’ sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies
- and allow to dry completely before storing.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 48