Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2
cup butter or margarine, softened
1/2
cup grated carrots
1
tablespoon water
1
teaspoon ground cinnamon
1
egg
4
oz (half of 8-oz package) cream cheese, softened
1
tablespoon butter or margarine, softened
1/2
teaspoon vanilla
1 1/2
cups powdered sugar
1/4
cup finely chopped nuts, if desired
Preparation
Heat oven to 375°F. In large bowl, stir cookie ingredients until stiff dough forms.
On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
Bake 9 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
In small bowl, mix cream cheese, 1 tablespoon butter, the vanilla and powdered sugar with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.
