Carrot Cake Cookies

FILLING:

2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 tsp. fresh lemon juice

FOR THE COOKIES:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 tsp. ground ginger
1/2 tsp. salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots

Preheat oven to 350 degrees. Spray baking sheet with non stick spray.

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.

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 and carrots.

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.

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. (recipe and picture from marthastewart.com)