Carrot Cake Cookies with Pineapple recipe

Name: Carrot Cake Cookies with Pineapple
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 eggs; 1 cup brown sugar; 1 teaspoon vanilla extract; 1 cup white sugar; 1 teaspoon baking powder; 3 cups all-purpose flour; 1 (8 ounce) package cream cheese, softened; 1 (8 ounce) can crushed pineapple, drained with juice reserved; 2 cups powdered sugar; 1 tablespoon softened butter; 1 tablespoon juice from canned pineapple; 0.5 cup chopped walnuts; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.5 cup vegetable shortening; 0.5 cup golden raisins; 0.5 cup grated carrot; 0.5 cup softened butter

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.

Step 2

Whisk flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.

Step 3

Beat 1/2 cup softened butter, shortening, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Mix in flour mixture until just incorporated. Fold in crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Step 4

Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheet before removing to a wire rack to cool completely.

Step 5

To make the frosting: Beat cream cheese and 1 tablespoon of softened butter in a bowl with an electric mixer until smooth. Add confectioners' sugar and pineapple juice; beat until no lumps remain. Spread frosting on the cooled cookies, and allow to dry completely before storing.