BLUE RIBBON CARROT CAKE COOKIE RECIPE TOTAL TIME: Prep: 50 min. Bake 10 min./batch + cooling YIELD:48 servings Ingredients 1 cup butter, softened 1 cup packed brown sugar 3/4 cup sugar 2 eggs 1-1/2 teaspoons vanilla extract 1/2 teaspoon rum extract 3 cups all-purpose flour 1/2 cup old-fashioned oats 1-1/2 teaspoons ground cinnamon 3/4 teaspoon salt 3/4 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 cup chopped walnuts, toasted 3/4 cup shredded carrots 3/4 cup raisins FILLING: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1-1/4 cups confectioners' sugar 1 teaspoon vanilla extract 1/2 cup chopped walnuts, toasted 2 tablespoons crushed pineapple Additional confectioners' sugar Directions 1. In a large bowl, cream butter and sugars until light and fluffy. 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. 2. 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. 3. 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 of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator. Yield: 4 dozen. Nutritional Facts 1 sandwich cookie equals 176 calories, 10 g fat (5 g saturated fat), 29 mg cholesterol, 117 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.