Carrot Cake Cookies

Makes about 25 sandwiches
Adapted from Martha Stewart Cookie of the Week

1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks (1/2 pound) unsalted butter, room temperature
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)

cream cheese frosting

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with paddle attachment, combine sugars and butter; beat until light and fluffy, 3-4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats and carrots. Chill in refrigerator until firm, at least 1 hour. May put in freezer for 30 minutes if you are in a hurry.

3. Using a 1/2 ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until brown and crisped, rotating pan halfway through baking to ensure even color, 12-15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich with a second cookie. Repeat with remaining cookies. Store in an airtight container up to 3 days in the refrigerator.

Cream-Cheese Filling

Makes about 2 cups, also good on cupcakes

8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

1. Place cream cheese in a medium bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating with mixer until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla and stir to combine.