Carrot Cake Sandwich Cookies

• 1-1/4 cups butter, softened, divided
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract, divided
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups shredded carrots
• 2 cups granola with fruit and nuts
• 1 cup cornflakes
• 2 tablespoons sugar
• 1 package (8 ounces) cream cheese, softened
• 1/4 teaspoon ground cinnamon
• 1 cup confectioners' sugar

1. Preheat oven to 375u0b0. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and cornflakes.
2. Drop by rounded tablespoonfuls 2 in. apart on greased
3. ; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely.
4. In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.

butter, brown sugar, eggs, vanilla, flour, baking soda, salt, carrots, granola with, cornflakes, sugar, cream cheese, ground cinnamon, sugar

Taken from www.tasteofhome.com/recipes/carrot-cake-sandwich-cookies/ (may not work)