2 Philadelphia® cream cheeses, at room temperature (8 ounces each), for the filling
2 cups icing sugar, for the filling
2 teaspoons vanilla essence, for the filling
2 sticks butter, for the filling
Preparation
2h
0 mins
Medium
Preheat your oven to 180 centigrade.
Put baking paper on a cookie sheet.
With an electric mixer , mix the sugar and butter until it is fluffy and clear, beating about 3-4 minutes.
Add the eggs and vanilla and continue beating at medium speed until well blended.
In a large bowl, mix flour with baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
Slowly add the flour mixture to the butter mixture while beating at low speed until it is well mixed.
Add the carrots and oats.
Refrigerate for at least one hour until the mixture is firm.
With a teaspoon, take a spoon of the mixture and form a ball. Put the balls on the biscuit tray separated by about 8 cms each.
Bake and cook until golden, about 12-15 minutes (turning the pan halfway through cooking).
Let cool on a rack.
Meanwhile, prepare the cream cheese bitumen, beat the cream cheese until smooth and add two butter sticks at the same time, mixing until smooth. Then add the icing sugar and continue beating until it has a smooth consistency. Mix the vanilla extract.
Once the cookies are cold, spread a bit of cream cheese bitumen on the bottom of one and cover with the other part below. Repeat with the rest of the cookies.
Enjoyment!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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