If there’s one dessert that smells like spring, it’s carrot cake. But for many of us, baking an entire cake just to ring in the spring is just not in the cards. But cookies? Absolutely – and our recipe for Carrot Cake Cookies is straight from the pages of Martha Stewart’s magazine.
Stewart’s Carrot Cake Footprint Cookies are a delicious, easy-to-make recipe that not only has a healthy serving of carrots, but the sweet treat also strikes the perfect balance of crunch and creamy textures, thanks to walnuts. chopped pecans, creamy goat cheese and fresh apricot jam.
“You can have your cake and eat it too – like a cookie!” said Stewart. “The bases of these thumb prints are sprinkled with shredded carrots, chopped pecans, golden raisins and rolled oats. The creamy filling includes fresh goat cheese (cream cheese would work in its place) and a swirl of apricot jam. The result? Layers of flavor in every bite.
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Originally published in Martha Stewart aliveIn the March 2016 issue, Stewart’s Carrot Cake Footprint Cookies recipe calls for a spread of delicious ingredients, including the aforementioned finely grated carrots, goat cheese (which you can substitute with cream), finely chopped pecans and apricot jam. like old fashioned rolled oats, golden raisins, ground ginger, ground cinnamon, icing sugar and coarse salt.
Once you’ve gathered all your ingredients, it’s time to mix them all together in your stand mixer. (Our favorite affordable stand mixer is the DASH Stand Mixer on Amazon – it’s only $50!)
Once mixed, chill in the fridge for 30 minutes before rolling them into 1.5 inch balls. Then, coat them with pecans and bake for 10 minutes. Bake again for another 10 minutes, this time with an indentation pressed into the center of each cookie. Finally, top the cookies with your goat cheese mixture and enjoy!
Get the full recipe for Stewart’s Carrot-Cake Fingerprint Cookies on their website.
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