Carrot Cake Cookies

Instructions

1. Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.
2. In a medium sized bowl sift together flour, salt, cinnamon, nutmeg and baking soda.
3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
4. Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the carrots, raisins and pecans.
5. Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart.
6. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
7. Over baking is the biggest problem with most chewy cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
8. Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly. Sandwich together with Cream Cheese Frosting if desired.

To make the cream cheese frosting

1. Simple beat the cream cheese, vanilla extract and icing sugar together until well combined and smooth.
2. This should be a particularly thick version of cream cheese frosting but of you have trouble getting the frosting to a spreadable consistency just add a few drops pf milk at a time and beat until the right consistency is achieved.