Carrot-Cake Cookies

Makes 18; Prep time: 30 minutes; Total time: 1 hour 15 minutes
Before being filled, the cookies can be kept in an airtight container at room temperature for up to 3 days. The filling can be made ahead and chilled for up to 5 days.


For the filling:

2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted

For the cookies:

1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed finely grated peeled carrots
1/3 cup dried currants

1. Preheat oven to 350°. Line two baking sheets with parchment paper. Make filling:With an electric mixer, beat cream cheese and butter until smooth.Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.

3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

4. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling.Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.


Note: The cookies are also good (and have fewer calories) without the lemony cream-cheese filling.