1/2 cup pecans
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup light brown sugar
1/3 cup vegetable oil
1 egg
1 large carrot, shredded
4 oz. cream cheese, softened
1/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1. Arrange oven rack in upper and lower thirds of oven. Preheat oven to 375*F. Line 2 large baking sheets with parchment paper.
2. Process pecans in a food processor until finely ground. Add flour, baking powder, cinnamon, and salt. Pulse to blend.
3. In a bowl, whisk together brown sugar, oil and egg. Add to dry mixture in food processor, followed by carrot. Pusle until just blended.
4. Spoon 8 slighted rounded tablspoons of dough onto each baking sheet, spacing evenly. Bake until cookies are spring to touch, about 10 minutes. Transfer cookies to racks and let cool.
5. Using an electric beater, stir together cream cheese, confectioner's sugar and vanilla. Pair cookies of similar shape and size. Spread filling evenly over flat side of one cookie in each pair; top with second cookie to finish sandwich.
Yield: 8 cookie sandwiches Serving size: 1 cookie 299 cal. 20 g. fat 1 g fiber 28 g carb
