Ingredients

For the Cookie
½ Cup Cold Butter (cubed)
¾ Cup Brown Sugar
1 Tsp Vanilla
1 Egg
1 and ¼ Cup Flour
1 and ½ Cup Cinnamon Graham Cracker Crumbs
½ Cup Finely Grated Carrot
½ Tsp Baking Powder
½ Tsp Baking Soda
½ Tsp Ground Cinnamon
⅛ Tsp Allspice
½ Cup Nuts (this is measured before they are chopped. I use a mix of almonds, pecans, and walnuts)

For the Frosting
4 Tbsp Softened Butter
3 Oz. Cream Cheese
½ Tsp Vanilla
2 Cup Powdered Sugar

Instructions

Get Ready Before It’s Time to Mix:
– Get the nuts and put them in a frying pan. Cook over medium heat, stirring around constantly, until the nuts are nice and toasted (they will have darker color spots on them from toasting and they will smell good). Chop up the nuts into whatever size you like nuts in baked goods.
– Crush up the cinnamon graham crackers into crumbs (I like to have a course mix of crumbs).
– Grate the carrot on the smaller grating part on your grater.
IMPORTANT: mix carrot and graham crumbs together.

Cookie: Preheat oven to 375 degrees. Mix butter and sugar together with mixer just enough to combine, but still have chunks of butter. Mix in vanilla and egg for another 30 seconds. Add flour, graham cracker crumbs/grated carrot, baking powder, and baking soda, cinnamon, allspice, and toasted nuts. Mix until the mixture comes all together and you don’t see anymore butter chunks, but don’t mix anymore than that! Bake for 9 minutes or until you can feel a soft crust on top of the cookies. Let cool.

Frosting: with a stand or hand mixer, combine all ingredients until smooth. If too runny, add another 2 tablespoons of powdered sugar at a time until fluffy. If too stiff, add 1/2 teaspoon of milk at a time until fluffy and spreadable. Once the right consistency has been obtained, frost the cooled cookies and enjoy!

Yield: about 9 cookies