These were so delicious! Yummy with the frosting and without, but with they are extra yummy. Great use of the contest ingredients, good luck! :)
I just loved the look of the raw dough. It was like fluffy little balls of buttercream frosting! I used a 1-1/2 inch cookie scoop to measure them & that gave me 33 cookies. I didn't have any almonds so I subbed almond extract for half the vanilla in the frosting. I loved the addition of currents. If we were rating on taste alone this recipe would be a five star, but I'm afraid the finished product was a bit too soft to pick up easily (I baked them 11 minutes each) & the frosting never set up firm enough to pack them between waxed paper. Even after refrigeration the frosted cookies don't hold their shape well so they weren't practical to transport. But, they are called "Carrot Cake" cookies my DS pointed out so we went with it. And they really are "simply scrumptious". No doubt about that. Aside from overbaking I'm not sure what I would do to make them hold up better, but I do know that my family would enjoy having them again so we'll play with the ingredient amounts a little bit. Thanks for sharing your creation! Made for RSC Lucky #13.
I didn't get much time to make a lot of the recipes for RSC #13 but this one was so quick and easy and made fantastic cookies, just like carrot cake but I think keep much better. the kids loved them and my grandson is very picky. I gave it 5 stars because we liked them a lot and I wouldn't change a thing. Actually the longer you keep them the better they are.