Cookie storage question........

[Mel-icious]

Farmgirl, are you around. :p Or anyone who knows about food storage, how would you store these cookies, in a frig or counter? I'm guessing frig since the cream cheese in between, but then wouldn't they become soggy? I wanted to make them to take with us on our shore trip in a couple days, but we may not have a frig to store them:


* Exported from MasterCook *

INSIDE-OUT CARROT CAKE COOKIES

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter -- (1/2 cup) softened
1/3 cup plus 2 tablespoons packed light brown
sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 cup walnuts (3 oz) -- chopped
1/2 cup raisins (2 1/2 oz)
8 oz cream cheese
1/4 cup honey

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Makes about 13 cookies.


Gourmet
April 2004

[meliz]

mmmmmmmm.. holey moley! These sound great. In my house you wouldn't need to worry to much about storing these for long-- they wouldn't last! :) I'd say the fridge is your best bet. Unless you have a cool cupboard in a basement or something?

[Mel-icious]

They got great reviews on Epicurious.com. I was in the mood for carrot cake, but didn't want to transport a whole cake, so I thought these cookies would be great. I guess maybe I should leave them unassembled with the cream cheese in the frig and the cookies stored outside so they keep their texture, then assemble when we eat them? :huh:

[FarmGirl]

I'd say keep them in the fridge. If the cream cheese mixture is nice and think, you shouldn't have any trouble with the cookies becoming soggy. Mak sure the cookies are completely cool before putting the icing on, and that'll keep them from sweating in the fridge. (but you already know that :)) Just think of them as a carrot cake with icing, and you won't have any trouble.

When you go on your trip, just be sure to keep them out of direct heat, like not letting them sit in the sun in the car all day, and they should be prefectly fine for several hours.

Those cookies look delicious!! I'm going to add that recipe to my cookies to try list :D

[Mel-icious]

I'll pack them in a cooler, for the trip. ;)

I've never made them, so I'll give you a review when I do, I love carrot cake. :lick:

[FarmGirl]

Hey, I was thinking about these cookies (they really do sound delicious!), and I wonder if you put the raisons in the icing, if they wouldn't help soak up some of the moisture instead of it leaking into the cookies. Just a thought anyway!

[Mel-icious]

And it would also plump the raisins, hmmmmmm, maybe we need to make two batches and experiment. ;)

The more I think about it, the more I like your "think carrot cake", maybe I am too worried about a soggy cookie and should be thinking "cake-like". ;)

[FarmGirl]

I'm all for two batches :D

When are you making these cookies? I'm dying to know how they turn out!

[meliz]

Just have to let you know... it's a rainy Saturday and we have company for dinner... so I tried these. Two words: Awe-Some! They turned out great. I did a few modifications: I didn't make them as two part cookies, just iced the top of each... and I used own cream cheese icing recipe, but added a bit of honey to get the taste... and I left out the raisins (ew), doubled the nuts, and used pecans instead of walnuts (which hurt my mouth-- in hindsight shoulda used walnuts as a deterrent, these are so darned good, but anyway...:)). Oh, and I doubled the recipe, and it made a good size batch, not too many, but lots for tonight and lots to freeze (since gawdknowswhen I will bake again, as Xmas was the last time).

Two thumbs up, waaaay up! If I can pull these off, *anyone* can.