Carrot Cake Sandwich Cookies

I tried this new recipe today. It's from Martha Stewart but I had to do some tweaking. Not sure if it is the high altitude of Utah or if I just like my cookies softer than ol' Martha. Whatever it was, they were delicious! I'm waiting for my mom to get home from her little trip so she can have some...she has an affinity for carrot cake. These little morsels are the perfect handheld dessert. A dessert that assures cream cheese icing in every bite!

1 cup packed light brown sugar
1 cup granulated sugar
1/2 cup unsalted butter at room temperature
1/2 cup shortening
2 large eggs at room temperature
1 tsp vanilla extract
3 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
Cream Cheese Icing

Blend sugars, butter and shortening together until light and fluffy. Mix in egg and vanilla; stir well. In a separate bowl, combine flour, baking soda, baking powder, salt and spices; add to creamed mixture. Stir in oats and carrots, mix until well combined.

Drop dough by rounded teaspoonful on greased baking sheet (or better yet a baking sheet lined with parchment paper or silicone baking mat) at least 2-inches apart. Cookies will spread while baking. Bake in a 350 degree oven 8-9 minutes. Transfer baked cookies onto a wire rack to cool. Assemble sandwich cookies by pressing two together with a generous dollop of cream cheese icing in the middle. Store loosely covered. Makes about 35-40 (2 1/2") sandwich cookies.

Cream Cheese Icing
1 (8 oz) pkg cream cheese at room temperature
1/4 cup butter at room temperature
3 1/2 cups powdered sugar
1/2 tsp vanilla extract

Blend cream cheese and butter together until smooth. Whisk in powdered sugar and vanilla. Whisk until frosting is smooth and fluffy.