Carrot Cake Cookies

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Yields 24 carrot cake cookie sandwhiches.

FOR THE FILLING:
4 ounces bar cream cheese, room temperature
4 ounces unsalted butter, room temperature
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice

FOR THE COOKIES:
1 cup (2 sticks) unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large egg yolks
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon salt
2 cups rolled oats
1 1/2 cups packed, finely grated, peeled carrots
2/3 cup dried currants

DIRECTIONS:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.

3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

4. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

{lovely photo via elsie marley}