Cream Cheese Filling
In small bowl, cream butter and cream cheese together with mixer on low speed. Beat in vanilla. Add powdered sugar, a little at a time, beating and scraping sides of bowl after each addition, until smooth. Chill until set.
Cookies
In bowl of food processor or blender, pulse oats until coarse meal; set aside. In large bowl, beat butter with electric mixer on medium-high for 30 seconds. Add sugars, baking powder, baking soda and spices; beat, scraping sides of bowl occasionally, until well mixed. Beat in egg and vanilla. Add processed oatmeal to mixer bowl along with flour, salt, carrots and raisins; mix well.
Drop by rounded teaspoon, 2 inches apart, onto cookie sheet lined with parchment paper. Flatten each cookie slightly using bottom of glass dipped in sugar. Bake at 375°F for 20 minutes or until edges are golden. Cool on cookie sheet 1 minute; transfer to wire rack and cool completely.
When cookies are cool and filling is set, spoon teaspoonful onto flat side of one half cookies; top with remaining cookies, flat sides together, and press gently to make sandwiches. Store cookies in an air tight container and keep in refrigerator for up to a week or freeze.
Note: King Arthur Unbleached All-Purpose Flour and Unsalted Plugrá® European-Style Butter from Whole Foods are highly recommended.
Ingredients
Cream Cheese Filling
- 2 Tablespoons butter, softened
- 3 ounces cream cheese, softened
- 1/2 Teaspoon vanilla extract
- 1 Cup powdered sugar, sifted
Procedure
Cookies
- 1/2 Cup butter
- 1/2 Cup granulated sugar
- 1/2 Cup brown sugar
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/2 Teaspoon ground cinnamon
- 1/4 Teaspoon ground nutmeg
- 1/4 Teaspoon ground allspice
- 1/4 Teaspoon ground cloves
- 1 egg
- 1 Teaspoon vanilla
- 3/4 Cup quick-cooking oats
- 11/4 Cups all-purpose or pastry flour
- 1/4 Teaspoon salt
- 1 Cup finely grated carrots
- 1 Cup California raisins