Carrot Cookies With Mascarpone Frosting

Recipe Rating:	21 Ratings5
Categories:	Cookies, For Kids
Collections:	Christmas Cookies
Keyword:	cake_mix
Serves:	2 1/2 dozen
Prep Time:	20 Min
Cook Time:	15 Min

Ingredients

COOKIES
1 pkg	duncan hines decadent carrot cake mix
2	eggs
1/2 c	butter
1 c	very hot water
1 c	dry oats
FROSTING
1 c	sugar
1/3 c	heavy cream
1/4 c	butter
1/4 c	mascarpone cheese, or cream cheese, softened
1 c	powdered sugar
1 tsp	vanilla
1/2 c	chopped toasted almonds, or pecan halves

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Susan Feliciano

Cooked to Perfection

Clinton, TN (pop. 9,841)

frenchtutor

Member Since Jan 2011

Susan's Notes:

Since I learned how to make cookies with a cake mix, I've been trying different combinations. This one crept into my mind the other day, and the family pronounced it VERY FINE!

(See Susan's Original Version of Recipe)

Comments from the Test Kitchen:

Individual carrot cakes in cookie form... topped with creamy mascarpone icing? LOVE!

Directions

This cake mix comes with a packet of cake mix, and a packet of dehydrated carrots and raisins. Mix the carrots/raisins with the hot water and let sit 10 minutes. Then drain and press out all the water; set aside. Preheat oven to 350°. Prepare cookie sheets with parchment paper or spray lightly with oil.

Beat together the cake mix and the butter. Beat in eggs one at a time. Stir in oats and the drained carrot/raisin mixture until all is well mixed.

Drop by tablespoons on prepared cookie sheets. Using a spoon dipped in water to prevent sticking, press each cookie slightly flat. This is important because the cookies do not spread.

Bake cookies for about 13-14 minutes. Remove pans from oven, wait about 5 minutes, then remove cookies to rack to finish cooling.

TO MAKE FROSTING:
Bring sugar, cream, and butter to a full rolling boil and boil for only 1 minute. Remove from heat.
Stir in the mascarpone cheese by spoonfuls until all is melted and combined. Then stir in the powdered sugar and vanilla.
Keep beating by hand about 5-7 minutes, until it thickens up.

To frost cookies, leave cookies on racks, with waxed paper underneath. Spoon frosting over cookies, about 1 teaspoon for each cookie. It will spread out some and may run down the sides. If it's too runny, let it cool some more before proceeding.

Press about 1/2 teaspoon chopped toasted almonds into the frosting of each cookie. Or alternately, press one pecan half into the frosting on top of cookie. For those who don't eat nuts (and we have one of those), just leave them plain. Drizzle a little more frosting on if you like.

Comments

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Susan Feliciano frenchtutor

Susan Feliciano [frenchtutor] has shared this recipe with discussion groups:
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Carol Junkins CarolAJ

Jan 31, 2012

mmm I can taste those now, I have all the ingred. as well. Will give these a try !

Aurora McBee aurora

Jan 31, 2012

Fabulous! These sound SO good!

Melissa Sperka MelissasSouthernStyleKitchen

Jan 31, 2012

Oooo, yum!!! Great one Susan!!

L D windella

Jan 31, 2012

Sounds wonderful!! SAVED!

Angela Gray angiemath

Jan 31, 2012

This is perfect Susan ! My son has been asking for a carrot cake but doesn't like coconut or pineapple, that is a tall order, still looking for a good recipe. Meanwhile, I can bake him these wonderful cookies ! Thank you for posting :)