Blanch the walnuts in boiling water for about 1 minute, rinse in cold water, and drain in a sieve. Pat them dry, then toast in an oven preheated to 170℃ for about 10 minutes and let cool.
Make the cream cheese filling that goes inside the cookies.
Melt the butter completely.
In a medium bowl, mix the melted butter, sugars, and honey until only about 50–60% of the sugar granules have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, ground cinnamon, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
Add the chopped carrots, raisins, and toasted walnuts and mix lightly.
Rest the dough in the refrigerator for 30 minutes.
Divide the rested dough into 150g portions and flatten each one, then put 30g of cream cheese filling in the center and gather the dough up around it.
Lower the preheated 200℃ oven to 185℃ and bake for 10–13 minutes.
Tips
Use Ceylon (Sri Lankan) cinnamon. This is a strongly cinnamon-flavored dough; for a gentler taste, cut the cinnamon to 70g and add the difference in all-purpose flour.
Carrot Cream Cheese Cookies
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 150g
- sugar 50g
- dark brown sugar 50g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 400g
- ground cinnamon 100g, Ceylon cinnamon
- baking soda 12g
- cornstarch 20g
- salt 3g
- carrot 150g, chopped
- golden raisins 80g
- walnuts 100g
- sweetened cream cheese filling 200g
Instructions
1. Preheat the oven to 200℃.
2. Blanch the walnuts in boiling water for about 1 minute, rinse in cold water, and drain in a sieve. Pat them dry, then toast in an oven preheated to 170℃ for about 10 minutes and let cool.
3. Make the cream cheese filling that goes inside the cookies.
4. Melt the butter completely.
5. In a medium bowl, mix the melted butter, sugars, and honey until only about 50–60% of the sugar granules have dissolved.
6. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
7. Sift together the all-purpose flour, ground cinnamon, baking soda, cornstarch, and salt.
8. Add the sifted dry ingredients to the dough and mix with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
9. Add the chopped carrots, raisins, and toasted walnuts and mix lightly.
10. Rest the dough in the refrigerator for 30 minutes.
11. Divide the rested dough into 150g portions and flatten each one, then put 30g of cream cheese filling in the center and gather the dough up around it.
12. Lower the preheated 200℃ oven to 185℃ and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/carrot-cream-cheese-cookie/
Hong's Recipe