I really didn’t know if I would end up getting around to making this week’s cookie recipe for the Gingered Carrot Cookies for Tuesdays with Dorie. The recipe was chosen by Natalia at gatti fili e farina and I’m so very glad she spotted this one tucked away in the book. I’m not sure, because they don’t sound familiar that I did notice this one in the book before. And what a shame missing out on this recipe would have been.
Of course, as usual I couldn’t leave well enough alone and changed some of the ingredients a bit. I left out the raisins – no shocker there with me of course. I wasn’t sure how that was going to affect the texture so I decided to replace that cup of raisins with another cup of carrots. Dorie’s description made the carrot flavor sound fairly subtle and I didn’t think I would mind the extra hit of the carrot flavor.
I also happened to have some left over orange candied pecans (I’ll post that recipe soon!) so I used those instead of the plain pecans. I didn’t really think the extra flavor would be noticeable, but it actually did still stand out in the cookie – and it was awesome!
The last thing I did to change things up was simply to turn some of these cookies into little inside-out carrot cookies with cream cheese frosting in the middle. Any version would do – and incidentally I think it would be really nice with a little hint of cinnamon in the frosting.
Be sure to visit the TWD blog for everyone’s links that made the cookies this week.