Cranberry Carrot Cookies with Cream Cheese Drizzle

Such a flavourful cookie made even more vibrant with the addition of dried cranberries.  I made the change from the usual raisins in a carrot cookie because some people here don't like raisins. Turns out cranberries made the cookies even better!

1/2 cup flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp cornstarch
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg

1/4 cup margarine
1/2 cup brown sugar
1/4 cup sugar
1 egg
2 tsps vanilla

1 cup shredded carrots
1 cup oats
1/2 cup shedded coconut
1 cup dried cranberries (or raisins)

Mix first 7 ingredients together and set aside.

In a large mixing bowl cream together margarine and both sugars. Then add the egg and vanilla.
Mix in the shredded carrots.
Slowly add the oats and coconut alternately with the flour mixture.

Finally add in those dried cranberries.

Drop heaping teaspoonfuls of cookie dough onto a parchment lined cookie sheet spacing about 2 inches apart.

You can mound it or flatten it with spoon.

Bake in a 350 F oven for 12 minutes

Cream cheese drizzle:

1  1/2 tbsps cream cheese, room temperature
1 cup icing sugar
1 tbsp 10 % cream (or milk)
1/4 tsp vanilla

Cream the cream cheese in the small bowl of a mixer then slowly add the icing sugar, the cream and vanilla. Add extra cream, 1 tsp at a time, to get the consistency you want for drizzling. Once your cookies have cooled, drizzle away.

Makes 36 cookies



Adapted from http://www.twopeasandtheirpod.com