Carrot-Walnut Cookies with Orange-Cream Cheese Icing

These cookies have a soft, cakelike texture.

1 stick (1/2 cup) butter, softened
11/4 cups packed light-brown sugar
2 jars (4 oz each) baby-food strained carrots
1 large egg
1 Tbsp freshly grated orange peel
1/2 cup fresh orange juice
1 tsp each baking soda and ground cinnamon
1/2 tsp each salt and ground nutmeg
1/3 tsp ground cloves
2 1/2 cups all-purpose flour
1 cup chopped walnuts

ORANGE CREAM CHEESE ICING
3 oz (from an 8-oz brick) 1/3-less-fat cream cheese (Neufchâtel), softened
2 Tbsp butter, softened
1 tsp freshly grated orange peel
2 Tbsp fresh orange juice
2 1/2 cups confectioners/ sugar
1/2 cup chopped walnuts

Heat oven to 350F. Have baking sheet(s) ready.

Beat butter and sugar in a large bowl with mixer on medium speed until creamy. Beat in next 9 ingredients (carrots through cloves) until blended (mixture may look curdled).

With mixer on low speed, beat in flour just until blended. Stir in the walnuts.

Drop by rounded tablespoons 2 in. apart on ungreased baking sheet. Bake 10 to 12 minutes until tops look dry. Cool on baking sheet 1 minute before removing to a wire rack to cool completely.

Icing:
Beat cream cheese, butter, orange peel and juice until creamy. Beat in confectioners/ sugar until blended and smooth. Spread about 11/2 tsp on each cookie; sprinkle with walnuts. Let icing set 1 to 2 hours.

Planning Tip: Refrigerate in an airtight container with wax paper between layers up to 1 week.

Makes 48
Source: Woman's Day