Carrot Cake Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1/2 cup grated carrots
1 tablespoon water
1 teaspoon ground cinnamon
4 oz (half of 8-oz package) cream cheese, softened
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1/4 cup finely chopped nuts, if desired
1.Heat oven to 375°F. In large bowl, stir cookie ingredients until stiff dough forms.
2.On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
3.Bake 9 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.