If you love carrot cake, you will love these cookies!

Carrot Spice Thumbprint Cookies

Ingredients

1 cup margarine, softened
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1-1/2 cups shredded carrots
2/3 cup chopped walnuts, toasted
1/2 cup dried cranberries

Frosting:

1/2 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Additional confectioners’ sugar

Directions

~Preheat oven to 375°.

~In a large bowl, cream margarine and sugars until light and fluffy. Beat in eggs and vanilla.

~In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda, and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts, and cranberries. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure.

~Bake until edges begin to brown, 10 to 12 minutes. Reshape indentations as needed. Cool on pans for five minutes. Remove to wire racks to cool completely.

~For frosting, beat butter, cream cheese, confectioners’ sugar, and vanilla until blended.

~To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners’ sugar.

~Refrigerate leftover filled cookies.