Saturday, 28 March 2009

Carrot Cake Shortbread


From now onwards, I'll devote my time on another hobby, which I'll reveal soon. I'll still continue to bake, cook, take pictures and post, but I won't spend too much time writing (which I'm suck at anyway and have to spend several hours thinking how to express :-P). I'll write if I have anything interesting to share, otherwise, just don't be surprised to see posts with only pictures and recipes. :-)

Carrot Cake Shortbread Recipe
Adapted from Better Homes and Gardens Christmas Cookies 2007

Ingredients:
1 cup unsalted butter, at room temperature
1/3 cup shredded carrot
1 tsp vanilla essense
2 1/2 cup plain flour
1/2 cup packed brown sugar
3/4 tsp ground cinnamon
1/4 tsp salt
30 walnut halves

Cream cheese frosting:
1/4 cup unsalted butter, at room temperature
1/4 cup cream cheese, at room temperature
1 cup icing sugar
1/2 tbs lemon juice
1 tbs shredded carrot


Method:
1) To prepare the cookies: In a medium bowl, beat butter, carrot and vanilla essence with an electric mixer for about 30 seconds. Transfer butter mixture to a piece of clingwrap, shape into a log of 1-inch thick. Wrap and keep in freezer for 20 minutes.
2) Preheat oven to 300 deg F. When the oven is ready, toast the walnut halves for 10 minutes.
3) In the mean time, stir flour, cinnamon, salt and brown sugar in a large bowl. Remove butter mixture from freezer and then add into flour mixture. Using a pastry blender, cut the butter mixture into the flour mixture until it resembles fine crumbs and cling together. Knead the dough until smooth and forms a ball.
4) Using a rolling pin, roll the dough on a lightly floured surface into 1/4-inch thickness. Cut out cookies with a 1 1/2-inch fluted cookie cutter. You should be able to get about 60 pieces.
5) Press the walnut halves on 30 pieces of the cookies. Then bake in the preheated oven for 18 to 20 minutes, or until the edges of the cookies turn slightly brown.
6) To prepare the cream cheese frosting: Using a medium bowl, beat cream cheese, butter, icing sugar and lemon juice until smooth. Stir in shredded carrot.
7) Spread the frosting on the bottom of the cookies without walnuts, top with remaining cookies, with walnut sides up. Serve.

19 Comments:

finsmom said...

These are so beautiful! I bet they taste incredible! I love carrot cake, and love the bitesized-ness (?) of these :)

The Food Librarian said...

Can't wait to hear about your next interest! You are so successful at baking and photography that I'm sure you have excelled at your new hobby as well!

Dimah said...

Mmmm, they look scrumptious! Fantastic pic too!

Snooky doodle said...

these cookies look so nice . I like the walnut half on top. I m eager to know what your new hobby is :)

Y said...

I'm sold, even on the name of those cookies alone! And by the way, I"ve always enjoyed reading what you write to accompany each picture.

Suzy said...

Can't go wrong with a carrot cake cookie. These look and sound amazing!

Latifa said...

love the post. i have the same problem too, loosing my time to express1

didally said...

I like carrot cake and I think I will love these cookies as well. Perfect for tea!

Anonymous said...

The cookies look very lovely. Couldn't imagine it has carrot in it :)
do you have to shred the carrot till very fine? Also sometimes I do notice that some recipes call for "Cup" measurement. Can you kindly tell me how much would it be in grams e.g. 2-1/2 cup plain flour = how many grams flour ?
1/4 cup butter = how many grams butter?

Sori for asking 'cos I'm totally new to baking.

Alice

Stardust said...

Absolutely tempting! I can't wait for your sharing of the new hobby!

Hey, I've always liked your writting. =)

daphne said...

ooo.. I'm excited to know what project are u up to!

and I love carrot cake-so this cookie must be a winner in my books.. hv to bookmark it so that I can make some!

edith said...

Har what new found hobby? curious. Keep those lovely recipes coming.

mycookinghut said...

Looks nice with a cup of tea..
Can't wait to know what's your new found hobby!!

sab le plaisir de gourmandise said...

those are for me!!!I'm such a carrot cake addict, that those little biscuits are very temting

Brownie Power said...

That shortbread recipe looks fantastic!!
I will have to bake these tonight.

Thanks

Helene said...

Can't wait to read about it. Beautiful cookies.

Teanna said...

That just may be the coolest thing ever. Seriously. I love it!

Piggy said...

Hi all - Thanks so much for your comments! :-)

Alice - Thanks for dropping by! Yes, I shredded the carrot until fine. Recipes using cups as measurement can be rather confusing, as I also encountered this prob before. Here's a useful site that you can convert the weight of ingredients from cups to gram: http://www.onlineconversion.com/weight_volume_cooking.htm

Christine B said...

I made these for a family gathering and they were quite a hit! Thanks for sharing. :)