Carrot Cake Cookies

1 c Land O Lakes Butter
3/4 c sugar
3/4 c brown sugar, Firmly Packed
2 eggs
2 t vanilla
2 1/2 c all-purpose flour
1 t baking soda
2 t cinnamon, Ground
1/2 t salt
1 c pecans, Chopped
4 md carrots, grated about 2cups
Icing Ingredients
4 c powdered sugar
1/2 c Land O Lakes Butter softened
8 oz cream cheese, softened
1/2 t vanilla
1 tube green decorator icing if desired
1 tube orange decorator icing if desired

Heat oven to 350F. Combine 1 cup butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).
Add eggs and 2 teaspoons vanilla; beat until well mixed (1 to 2 minutes). Reduce speed to low; add flour, baking soda, cinnamon and salt. Beat, scraping bowl often, until well mixed (2 to 3 minutes).
Stir in pecans and carrots.

Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake for 12 to 15 minutes or until lightly browned around edges. Cool completely.

Meanwhile, beat powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in medium bowl at medium speed until smooth and creamy (3 to 5 minutes). Frost each cooled cookie with 2 teaspoonfuls frosting. Use decorator icing to make a carrot design on top of each cookie, if desired.

3 1/2 dozen cookies