INGREDIENTS

CARROT COOKIES

  • 1 cup unsalted butter, softened to room temperature from Lucky Layla in Market Provisions
  • ½ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 + ¼ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ⅓ cup pecans, finely chopped from North Texas Pecans
  • ⅓ cup carrots, grated from Braga Farms, Pruitt Farms, or William’s Garden

GOAT CHEESE GLAZE

  • 3 oz goat cheese slightly melted from Lost Ruby Ranch
  • 1 ½ c powder sugar sifted
  • ½ teaspoon vanilla
  • 1 tablespoon milk from Jersey Girls in Market Provisions

INSTRUCTIONS

  1. Using a stand mixer, beat together room temperature butter and sugar until light and fluffy, about 2 minutes. Incorporate vanilla on medium speed.
  2. On a low speed, mix in flour and cinnamon and until just combined. Add in pecans and carrots until evenly distributed.
  3. Slowly bring mixer to a high speed and beat for 2 minutes, until dough looks like moist breadcrumbs.  
  4. Transfer dough to a lightly floured surface and form the dough into a ball, then flatten into a disc. Wrap the disc tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.

 

  1. Preheat oven to 350 F with the oven rack in the center. Line two baking sheets with parchment paper.
  2. Place dough on a lightly floured surface and allow to warm until slightly pliable and workable.
  3. Use a rolling pin to the roll the dough out to ¼ inch thick. Cut out shapes using a cookie cutter. Excess can be rolled back out for more shapes!
  4. Arrange cookies on baking sheets, ensuring no sides are touching (these cookies won’t spread so you don’t need too much distance). If the cookies have become too warm or sticky, refrigerate for another 10 minutes to firm back up.
  5. Bake cookies for 12-14 minutes, or until lightly browned. Firmer cookies will hold up best to the glaze.
  6. Remove from oven and let cool on baking sheet for 5 minutes, then transfer to a wire rack to continue cooling.
  7. While cookies are cooling, mix together goat cheese, powder sugar, vanilla, and milk until completely smooth. When lifting a spoon from the glaze, a ribbon of glaze should fall if the consistency is right. Too thick and it will not ribbon, too thin and the glaze will be soupy.
  8. After cookies have completely cooled, dip the top if the cookies lightly into the glaze and lay flat on the wire rack until the glaze firms up. Repeat for a thicker glaze.
  9. Decorate as desired and enjoy!