Tuesday, October 18, 2011

Carrot Cake Sandwich

Carrot-Cake Sandwich Cookies

Cookies  2  packages (16 oz) Pillsbury® Ready to Bake!™ refrigerated oatmeal raisin cookies (24 cookies)1/3   cup all-purpose flour1cup shredded carrots Filling  1  container (12 oz) cream cheese whipped ready-to-spread frosting  1 can (8 oz) crushed pineapple, well drained
1   Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. 2   In large bowl, mix cookie dough, flour and carrots until well blended. Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets. 3   Bake 13 to 17 minutes or until golden brown around edges. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. 4   In medium bowl, mix filling ingredients until well blended. To make each sandwich cookie, spread about 2 tablespoons filling on bottom of 1 cookie. Top with another cookie, bottom side down. Store between sheets of waxed paper in tightly covered container. High Altitude (3500-6500 ft)

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