I don’t drink or do drugs, but this past week made me reconsider.
Haley’s been taking a tap/ballet combo class since last September. Once a week. No big deal. But the annual recital at the end of the season? THAT’S some serious commitment.
I know very little about hair and make-up, or fashion for that matter. So with two full dress rehearsals beforehand and the actual recital, I found myself overwhelmed in the Target isle surrounded by curling irons and eye shadows, and not having a clue what I should buy. I also spent an entire day running around town from wig stores to beauty supply boutiques trying to find a synthetic hair piece because the two hours I spent curling and twisting and spraying her strands into perfect ringlets…DIDN’T HOLD. Shoot me.
To add insult to injury, and through no fault but my own, I also volunteered to be a chaperone for her class. 9 other moms were relying on me to take care of their precious offspring (ranging from 3-5 years old). Helping them change their shoes, helping them to the bathroom, providing entertainment and snacks in between performances. No pressure.
Did I also mention the day before the recital, Haley graduated from preschool – ceremony, gap and gown. The whole nine yards (yes, they do that sort of thing nowadays.)
If it hadn’t been for my friend Cher who’s a veteran at these events, you surely would have found me wandering the streets, talking to myself and twitching violently.
So, again, I get the whole “I need a glass of wine” motto.
However…I prefer cookies.
And last week, I preferred these cookies. Yes, they require more work than the average cookie. But we’re talking carrot cake in cookie form. Worth it, wouldn’t you say?
Way better than being carried away in a straight jacket.
Carrot Cake Cookies
Makes 18 individual cookies (9 sandwiched cookies, as pictured)
Prep time: 30 minutes
Total time: 1 hour 15 minutes
For the filling:
• 2 ounces cream cheese, room temperature
• 2 ounces unsalted butter, softened
• 2 teaspoons vanilla
• 1/4 cup confectioner’s sugar
• 1 teaspoon fresh lemon juice
For the cookies:
• 1 stick unsalted butter (1/2 cup), melted
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg yolk
• 3/4 cup flour
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup rolled oats
• 3/4 cup packed, finely grated carrots
• 1/3 cup raisins
Preheat oven to 350. Line two baking sheets with parchment paper, set aside.
For the filling, beat cream cheese and butter with an electric mixer until well-combined and smooth. Mix in vanilla. Gradually beat in confectioner’s sugar until totally incorporated. Mix in lemon juice. Refrigerate for 30 minutes.
In the meantime, in a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger and salt. Add flour mixture to butter mixture. Stir until combined. Mix in oats, carrots, and raisins.
Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until the edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
Flip one of each pair over, bottom side up. Dollop out the cream cheese filling over cookie. Top with remaining cookie and press gently to spread the filling to the edges.
Notes: Before being filled, the cookies can be kept in an airtight container at room temperature for up to three days. The filling can be made ahead and chilled for up to five days. After cooked and assembled, these are best when served immediately.
(from Joanne at Eats Well With Others, via Martha Stewart)