Adapted from Martha Stewart
½ cup (1 stick) unsalted butter
⅓ cup packed brown sugar
⅓ cup granulated sugar
1 egg yolk
1 cup flour
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¾ cup oatmeal (not instant)
¾ cup packed fine-grated carrots
¼ cup dried pineapple, chopped
1 1/2 cup pecans, finely chopped
1/2 cup room temperature butter
5 oz. cream cheese, at room temperature
3 1/4 cups powdered sugar
2 teaspoons of vanilla extract
1 –2 Tablespoons of milk if needed to get the correct consistency
Heat oven to 350 degrees F.
In a large bowl, whisk together melted butter, sugars, and egg yolk.
In a separate medium bowl, whisk together flour, cinnamon, ginger, and salt. Add flour mixture into butter mixture and stir to combine.
Add oats, carrots, and dried pineapple and stir just until dough forms.
Refrigerate mixture for 30 minutes.
Roll dough into 1½-inch balls; then roll balls in chopped pecans to coat. Place 2 inches apart on parchment paper-lined baking sheets. Press finger in the center of each cookie to form an indent.Bake 10-15 minutes.
Remove from oven; if necessary repress indent in the center of each cookie using the handle of a wooden spoon. Bake until set and lightly golden, about 5 minutes more. Transfer to cooling rack to cool completely.
In a medium bowl, using a hand held mixer beat butter and cream cheese on medium speed until smooth. Add 1 cup powdered sugar and vanilla beating until smooth. Add the remaining powdered sugar 1 cup at a time until all is incorporated. If necessary add milk a small amount at a time until mixture is desired consistency. * You may color the frosting before piping into cookies.
Pipe prepared frosting into cookies, decorating if you wish.
This frosting makes enough for a double batch of cookies.
Keywords: carrots, dried pineapple, cookie, thumbprint cookie, bake, oats, holiday, Easter