Baked Carrot Spice Thumbprint Cookies with Cream Cheese Frosting

Instructions

1. 1

   Preheat oven to 375°F. In a large bowl, cream together the softened margarine and sugars until light and fluffy, about 5-7 minutes. Beat in the eggs and vanilla.

2. 2

   In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, baking soda, and cloves. Gradually beat the dry ingredients into the creamed mixture. Fold in the shredded carrots, toasted walnuts, and dried cranberries.

3. 3

   Drop the dough by rounded tablespoons, about 2 inches apart, onto parchment-lined baking sheets. Press a deep indentation in the center of each cookie using the back of a 1/2-teaspoon measure.

4. 4

   Bake the cookies until the edges begin to brown, about 10-12 minutes. Reshape the indentations as needed. Allow the cookies to cool on the pans for 5 minutes before transferring them to wire racks to cool completely.

5. 5

   For the frosting, beat the softened butter, cream cheese, confectioners' sugar, and vanilla until well blended. Fill each cooled cookie with about 1-1/2 teaspoons of the cream cheese frosting. Sprinkle with additional confectioners' sugar. Refrigerate any leftover filled cookies.