Carrot Cake Sandwich Cookies

From Southern Living Magazine

3/4 cup grated carrots (about 2 medium carrots)
2 tbsp dark brown sugar
1/2 tsp ginger
1/2 tsp cinnamon
1 16.5oz package refrigerated sugar cookie dough, torn into pieces
Cream Cheese Icing

Preheat oven to 350.

In a large bowl combine carrots, brown sugar, ginger, and cinnamon. Gradually add in cookie pieces until well combined.

Drop cookie mixture by tsp fulls, 2 inches apart, onto lightly greased baking sheets.

Bake for 15-18 minutes or until edges are crisp. Cool on baking sheets for 5 minutes. Remove to wire racks, and cool 10 minutes or until completely cool.

Cream Cheese Icing:
5 oz cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1/2 tsp lemon juice
1/4 tsp vanilla

Beat cream cheese and butter at medium speed until creamy.

Add remaining ingredients, beating until smooth. Cover and chill 30 minutes or until spreading consistency.

Turn half of cookies bottom side up. Spread each with 1 tbsp icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edge of cookies.