Inside-out Carrot Cake Cookies: Difference between revisions
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1/2 teaspoon baking soda<br> | 1/2 teaspoon baking soda<br> | ||
1/2 teaspoon salt<br> | 1/2 teaspoon salt<br> | ||
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1 stick (1/2 cup) unsalted butter, softened<br> | 1 stick (1/2 cup) unsalted butter, softened<br> | ||
1/3 cup plus 2 tablespoons packed light brown sugar<br> | 1/3 cup plus 2 tablespoons packed light brown sugar<br> | ||
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1 large egg<br> | 1 large egg<br> | ||
1/2 teaspoon vanilla<br> | 1/2 teaspoon vanilla<br> | ||
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1 cup coarsely grated carrots (2 medium)<br> | 1 cup coarsely grated carrots (2 medium)<br> | ||
1 scant cup walnuts (3 oz), chopped<br> | 1 scant cup walnuts (3 oz), chopped<br> | ||
1/2 cup raisins (2 1/2 oz)<br> | 1/2 cup raisins (2 1/2 oz)<br> | ||
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8 oz cream cheese<br> | 8 oz cream cheese<br> | ||
1/4 cup honey<br> | 1/4 cup honey<br> | ||
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2004-03-09 00:00:00.0 | 2004-03-09 00:00:00.0 | ||
http://www.epicurious.com/recipes/recipe_views/views/109346 | http://www.epicurious.com/recipes/recipe_views/views/109346 | ||
Active time: 20 min Start to finish: 45 min<br> | |||
Servings: Makes about 13 cookies.<br> | |||
[[Category:Baked Goods]] | |||
[[Category:Dessert]] | |||