Carrot Cake Cookie Sandwiches

I have always been a great fan of carrot cake. The mix of carrots, raisins, walnuts and warm spices. There is just something so heavenly about it. So why not make a cookie using this wickedly good combination? And why not turn that cookie into a cute little sandwich while you're at it? So here you go, Carrot Cake Cookie Sandwiches!

INGREDIENTS

COOKIE

1 1/2 c. all-purpose flour
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1 stick (1/2 c.) unsalted butter, softened
1/2 c. dark brown sugar, packed
1/3 cup sugar
1 egg
1/2 tsp. vanilla
1 c. grated carrots (2 medium)
1 c. walnuts, chopped or walnut pieces
1/2 c. raisins (brown or golden, which will give you a sweeter cookie)

FILLING

1 c. crushed pineapple
8 oz cream cheese
1/4 c. honey

OR buy an 8 oz tub of pineapple cream cheese and mix with the 1/4 c. of honey

DIRECTiONS

1. Preheat oven to 375°F. Grease two baking sheets.

2. Whisk flour, cinnamon, ginger, nutmeg, baking soda, and salt in a bowl.

3. Beat together butter and sugars with a hand mixer or stand mixer at medium speed until light and fluffy, 3-5 minutes. Add egg and vanilla and mix for a few more minutes.

4. Stop mixer and add carrots, nuts, and raisins. Then mix them in on a low speed. 

5. Add flour mixture and beat until just combined.

6. Space 1 1/2 tbs dough two inches apart on baking sheets and bake until cookies are lightly browned and springy to the touch, 12-15 minutes. 

7. While cookies are baking, blend cream cheese, pineapple and honey in a food processor.

8. Cool cookies on sheets for a minute, then place cookies on racks to cool completely.

9. Make little sandwiches by spooning a tbs. of filling in between the flat sides of two cookies.