Carrot Cookies with Goat Cheese

Pam Percy of Pampered Produce, an urban farm in River Hills with three acres of organic produce plus chickens, rabbits, pigs and pet goats, contributed this recipe to the We Energies Cookie Book. Makes about 3 dozen

1 cup cooked and mashed carrots (see directions below)

4 ounces soft goat cheese 1⁄2 cup (1 stick) butter, melted 3⁄4 cup granulated sugar 3⁄4 cup packed brown sugar

2 eggs

1 teaspoon grated orange peel

2 cups flour

2 powder teaspoons baking

1 teaspoon salt Frosting: 1⁄4 cup (1⁄2 stick) butter, room temperature

4 ounces cream cheese, room temperature

1 teaspoon vanilla extract

2 cups powdered sugar 1 to 2 tablespoons milk

Make mashed carrots: Place 5 medium carrots, cut into chunks, in a large saucepan; add enough water to cover by 1 inch. Bring to a boil. Simmer 12 to 15 minutes or until very soft. Mash.

Preheat oven to 400 degrees.

In a large bowl, mix mashed carrots, goat cheese, butter and sugars. Add eggs and orange peel; mix well.

In a separate bowl, combine flour, baking powder and salt. Add to carrot mixture; mix until just combined.

Drop by tablespoon about 2 inches apart onto greased or parchment-lined cookie sheets. Bake in preheated oven about 15 minutes. Remove to racks to cool.

Make frosting: In a large bowl, cream butter, cream cheese and vanilla. Add sugar; beat until smooth. Add enough milk to reach spreading consistency.

Spread cooled cookies with frosting.