On the 3rd day of Christmas cookies my true love gave to me... a little whoopie. tee hee hee. I just couldn't resist. My husband's ill humor is beginning to rub off on me.  These cookies are delicous and are a fun spin on the traditional carrot cake.  Not technically a holiday cookie, but filled cookies are so rich and decadent, I think they fit right into my holiday cookie list.  Here's a tip and a good idea for your culinary Christmas list, Silpat mats.  They. Are. Awesome.  Using Silpat mats on top of your baking sheet makes for super easy clean up.  I use them all of the time for cookies, cheese curls and more.  If you don't have Silpat mats, you should definitely invest in these works of wonder.  They are a little pricey, but well worth the cost.  They are the Spanx of the culinary world.  You can find them here.  Enjoy making a little whoopie in your kitchen tonight!

Carrot Cake Sandwich Cookies from Martha Stewart

Ingredients

1 1/8 cups all-purpose flour

2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick (1/2 cup) unsalted butter, 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)

1/2 cup raisins (2 1/2 ounces)

8 ounces cream cheese

1/4 cup honey


Directions 

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
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 and raisins at low speed, then add flour mixture and beat until just combined.
Chill dough in freezer for 15 minutes.
Drop 1 tablespoon batter per cookie 2 inches apart on Silpat mats and bake on baking sheets (or on parchment lined baking sheets, 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 dollop of cream cheese filling in between.

Tip:  If you don't have Silpat mats, parchment paper will work just fine.