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CARROT CAKE COOKIES W CREAM CHEESE FILLING

1/2 cup butter, softened
1 cup brown sugar
2 eggs
3/4 cup shredded carrots, squeezed reasonably dry
3/4 cup raisins
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon

1. Preheat oven to 350. Grease cookie sheets.

2. In a large bowl cream the butter with sugar, add eggs one at a time and mix in well. Stir in carrots and raisins. Sift together dry ingredients. Stir into creamed mixture. Drop by rounded spoonfuls (if you have a medium cookie scoop, it works well) on to the sheets.

3. Bake 15 to 20 minutes. Let cool on sheets for a while. When completely cool, sandwich 2 cookies together with the cream cheese filling.

CREAM CHEESE FILLING

8 oz block cream cheese, room temp. (do NOT use whipped cream cheese)
8 T (one stick) butter, room temp.
1 C icing sugar
1/2 cup crushed pineapple, drained VERY well
1 tsp. vanilla

Beat the cream cheese, gradully adding the butter. Beat til smooth. Sift in sugar. Beat well. Add pineapple and vanilla.

Use to sandwich two cookies together.

(You'll probably have lots left over - just freeze it for the next time.)