Carrot Cake Cookies With Eggnog Cream Filling Recipe

Name: Carrot Cake Cookies With Eggnog Cream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g white chocolate or white candy melts; 100 g whipped cream; 275 g softened butter; 100 ml Advocaat liqueur; 2 medium eggs; 3 drops vanilla extract; 400 g brown sugar; 275 g plain flour; 1 tsp bicarbonate of soda; 1 tsp baking powder; 1/2 tsp cinnamon; 1 pinch ground clove; 1/4 grated nutmeg; 3 large carrots (approx 300g), peeled and finely grated; 175 g ground oatmeal

Servings: persons

200 g white chocolate or white candy melts
100 g whipped cream
275 g softened butter
100 ml Advocaat liqueur
2 medium eggs
3 drops vanilla extract
400 g brown sugar
275 g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp cinnamon
1 pinch ground clove
1/4 grated nutmeg
3 large carrots (approx 300g), peeled and finely grated
175 g ground oatmeal

1
To make the eggnog cream, gently bring the cream to a boil in a pan, then add the white chocolate or candy melts, stirring until melted. Add 1/4 cup butter, then the Advocaat, stirring constantly until thickened. Transfer to a bowl and cool completely. Cover and chill in the fridge overnight.
2
To make the cookie dough, beat the remaining butter, eggs, vanilla extract and sugar for 3-4 mins. In a separate large bowl, mix the flour, baking soda, baking powder, cinnamon, cloves, and nutmeg then gradually stir in the butter and egg mixture. Stir in the grated carrots and sift in the oat flour, also adding any pieces from the sieve. Chill the dough for at least 1 hour in the fridge.
3
Preheat the oven to 325u00b0F. Spoon half of the dough onto a baking sheet lined with parchment paper, making sure the spoonfuls are at least 1 1/2 inches apart. Bake 12-15 mins, let cool 10 mins, then place on a wire rack to cool completely. Repeat with the rest of the dough.
4
To assemble, spread the bottom of half of the cookies with a tsp of the eggnog cream, put a second cookie on top and press lightly.

1789

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 200 g white chocolate or white candy melts, 100 g whipped cream, 275 g softened butter, 100 ml Advocaat liqueur, and more.

Yes, Carrot Cake Cookies With Eggnog Cream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cookies With Eggnog Cream Filling

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