Ingredients
1 cup butter, softened1 cup packed brown sugar3/4 cup sugar2 large eggs, room temperature1-1/2 teaspoons vanilla extract1/2 teaspoon rum extract3 cups all-purpose flour1/2 cup old-fashioned oats1-1/2 teaspoons ground cinnamon3/4 teaspoon salt3/4 teaspoon baking soda1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1 cup chopped walnuts, toasted3/4 cup shredded carrots3/4 cup raisinsFILLING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1-1/4 cups confectioners’ sugar1 teaspoon vanilla extract1/2 cup chopped walnuts, toasted2 tablespoons crushed pineappleAdditional confectioners’ sugar
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely.
In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners’ sugar. Store in the refrigerator.
