Carrot Cake Shortbread

This is another shortbread variation that I found and couldn't wait to try. After all, who doesn't love carrot cake? All in all they were pretty easy to make, just a little time consuming. Basically the dough for the cookies is similar to real carrot cake- grated carrots, flour, spices, etc. The cream cheese filling is sweet and contains carrot as well, which I thought was the coolest part. Once the dough is made, it is rolled into little balls, flattened with a glass and baked. Once cooled, the halves are sandwiched with filling and then eaten.

The only change I think I would make is to leave out the pecan that you see on the top of the cookie. Most people that I shared these with seemed to pick them off and it was difficult to me to bite through the cookie and the pecan at the same time. Some also commented that the pecan flavor was too strong, almost overpowering. I think instead I will incorporate the chopped nuts into the filling or maybe just leave them out.

All in all they were good, and with a little fine tuning I think they might make it to the next menu.