Carrot Cake Cookies

These cookies are just like mini carrot cakes! Mmm!

Carrot Cake Cookies

1/4 cup butter, softened
1/4 cup shortening
1 cup brown sugar
2 eggs
1 (8 ounce) can crushed pineapple, drained
3/4 cup shredded carrots
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. In a large bowl, cream together butter, shortening and brown sugar. Beat in the eggs and then stir in the pineapple and carrots. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 15 to 20 minutes or until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely. Drizzle with cream cheese glaze.

Cream Cheese Glaze

2 tablespoons cream cheese, softened
1 cup confectioners sugar
2 tablespoons milk

Mix ingredients together until smooth. Drizzle over cooled cookies.