sweet essentials: carrot cake cookies

How To Make sweet essentials: carrot cake cookies

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  Step 1
  PREP/PREPARE
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  Step 2
  What will you need? You will need two bowls to mix the ingredients, and a parchment-lined baking sheet for cooking.
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  Step 3
  How to store it? These cookies can be stored in the fridge, covered, for 2 – 3 days. However, they be frozen, and in that case will last 2 – 3 months.
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  Step 4
  Glutinous Rice Flour I have been experimenting with something called glutinous rice flour. Regardless of the name, it does not contain any gluten, but it mimics many of the characteristics of regular flour. For these cookies I used 1 1/2 cups of almond flour, and 1/4 cup glutinous rice flour, and it creates a lovely moist cookie, that holds together. FYI: Do not confuse glutinous rice flour with regular rice flour, they are not the same thing.
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  Step 5
  Gather your ingredients (mise en place).
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  Step 6
  In a mixing bowl, combine the almond flour, glutinous rice flour, baking soda, salt, and cinnamon.
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  Step 7
  In another bowl add the softened butter, and sugar.
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  Step 8
  Mix until fully combined, about 2 – 3 minutes.
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  Step 9
  Add the egg and oil, then mix until combined.
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  Step 10
  Add the carrots.
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  Step 11
  Fold into the mixture.
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  Step 12
  Add the dry ingredients.
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  Step 13
  Fold together until combined, but do not overmix.
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  Step 14
  Place a rack in the middle position and preheat the oven to 350f/175c.
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  Step 15
  Add the mixture in portions a bit larger than a golf ball, to a parchment-lined baking sheet.
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  Step 16
  You can see by the photo, I am using ring molds to keep the cookies perfectly round. This is not necessary. If you are not using molds, give each cookie space to spread out as they are baking, about 1.5 inches (3.8cm).
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  Step 17
  Add to the preheated oven and bake until firmly set and the tops are dry, about 12 – 14 minutes.
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  Step 18
  While the cookies are baking, make the cream cheese frosting. I do not have any images for this process, but it is fairly straightforward.
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  Step 19
  Melt the butter in a small saucepan. In a small bowl, combine the butter with the softened cream cheese, powdered sugar, and vanilla. Mix until thoroughly combined. Add the milk, one tablespoon at a time, until the desired consistency is achieved. It should be creamy smooth and spreadable, but not runny. If it gets too runny, add a bit of powdered sugar to thicken it up.
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  Step 20
  PLATE/PRESENT
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  Step 21
  After the cookies cool, spread on the icing and serve. Enjoy.
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  Step 22
  Keep the faith, and keep cooking.
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  Step 23
  Namasté
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