Ingredients
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1/2 cup unsalted butter, softened
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1 cup brown sugar
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2 eggs
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3/4 cup well drained pineapple chunk, finely chopped
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1 tablespoon vanilla extract
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1/4 cup finely grated baby carrots
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1 1/2 cups all-purpose flour
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1 cup old fashioned oats
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1/2 teaspoon salt
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 cup dried black currants or 1/2 cup chopped raisins
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1 cup almonds, toasted and chopped
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cardamom
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1/4 teaspoon ground ginger
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8 ounces fat free cream cheese, softened
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1 -2 teaspoon pineapple juice (from the can)
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2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
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1 cup powdered sugar
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2 tablespoons honey
Instructions
- Preheat oven to 375°F.
- Cream together butter and brown sugar until smooth.
- Stir in eggs one at a time, until smooth.
- Add honey, pineapple, carrot, and vanilla, stirring until mixed.
- Sift flour and stir into wet mixture along with the oats, salt, baking soda, baking powder, currants, almonds, cinnamon, cardamom, and ginger.
- Drop mixture by rounded tablespoonfuls onto a greased or parchment paper lined baking sheet a couple of inches apart.
- Bake cookies in the preheated 375F oven for 10-12 minutes or until browned around the edges.
- Allow cookies to cool on the baking sheet for a minute or two, then finish cooling on wire racks.
- Mix together ingredients for icing until it is a smooth thick consistency, adding additional powdered sugar if necessary.
- Spread on cookies and allow the icing to set and dry for one or more hours, then pack between layers of waxed paper.