Blue Ribbon Carrot Cake Cookies

• 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 2 large 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
• 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

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
3. . Flatten with a glass dipped in sugar. Bake at 350u0b0 for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely.
4. 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.

butter, brown sugar, sugar, eggs, vanilla, rum, allpurpose, oldfashioned oats, ground cinnamon, salt, baking soda, ground ginger, ground nutmeg, walnuts, carrots, raisins, cream cheese, butter, sugar, vanilla, walnuts, pineapple, sugar

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