Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies with Cream Cheese Frosting

3/4 c. shortening

1 1/4 c. firmly packed brown sugar

1 egg

1 1/2 tsp. vanilla

1/3 c. milk

BEAT UNTIL CREAMED THEN ADD:

3 cups quick oats

1 cup flour

1 1/2 c. shredded carrots (I did 1 c. carrot and 1/2 c. zucchini)

1/2 c. raisins (optional)

1/2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

For the Cream Cheese Frosting

8 oz. cream cheese-softened

3 Tbsp. butter or margarine-softened

2 Tbsp. milk

1 to 1½ lbs powdered sugar

1 tsp vanilla

Mix the cookie ingredients at a low speed, just until blended. Drop by rounded tablespoonfuls onto a cookie sheet.  Bake at 375 degrees for 10 to 12 minutes.  While baking, beat together the cream cheese frosting ingredients. When cookies are cooled, scoop the frosting into a ziploc bag and cut a small hole in one of the corners. Pipe some of the frosting onto the top of each cookie.