FEBRUARY 3RD: CARROT CAKE

Carrot Cake Bites

3 peeled carrots, shredded and diced (3/4 cup)

1 c. flour

¾ tsp. kosher salt

1/3 c. brown sugar & white sugar

½ tsp. cinnamon

½ tsp. ground ginger

1 stick butter, melted

1 egg yolk

¾ c. old fashioned rolled oats

¼ c raisins

¾ c. chopped pecans

4 Tbsp. butter

¼ c. powdered sugar

2 oz. cream cheese

1 ½ tsp. apricot jam

Finely shred carrots. Combine flour with salt, cinnamon, ginger and sugars. Whisk butter with egg yolk. Gradually add flour mixture in small batches. Add rolled oats, raisins and carrots. Mix to form dough (Works best if you use your hands). Cover and chill for 30 minutes* Roll dough into balls. Roll balls into chopped pecans and place on cookie sheet lined with parchment paper. Bake 10 minutes at 350°. Indent the center of each cookie before baking for an additional 10 minutes. When cookie bites are cool, combine butter, powdered sugar, cream cheese and jam in bowl. Place in Ziploc® bag, cut of one corner and pipe into center of each thumbprint Using a small cookie scoop, you can get 30 cookies. *(I chilled for 2-3 hours).