Carrot Cookies

Directions

Dough

• 1

  Peel, slice, and steam until tender:
  Carrots

• 2

  Let cool, then process until smooth. You should have about 1 cup. Add and process:
  Butter, softened
  Granulated sugar
  Brown sugar

• 3

  Add and process until smooth:
  Egg

• 4

  Add and process just until incorporated:
  All purpose flour
  Whole-wheat flour
  Cinnamon
  Ginger
  Salt
  Baking powder

• 5

  Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350 degrees.

  Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

  Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with Cream Cheese Frosting, below.

Cream Cheese Frosting

• 6

  Beat 6 ounces cream cheese with 6 tablespoons softened unsalted butter until smooth and light.

  Add 1 teaspoon vanilla and mix to incorporate.

  Add 2 cups confectioners' sugar and beat until smooth.

• 7 Enjoy!