Directions

1. Preheat oven to 350.
2. Cover two baking sheets with parchment paper
3. Combine carrot, 3 tbsp of brown sugar in a bowl and toss to coat.
4. Place carrot mixture in a fine mesh strainer and let drain for 10 minutes. Discard fluid.
5. Melt 2 tbsp of butter in microwave.
6. Add oil and rind to butter, 1/2 tsp of vanilla extract and egg. Whisk together.
7. Combine flour, remaining brown sugar, cinnamon, 1/4 tsp of salt and baking soda in a large bowl. Whisk together.
8. Add carrot mixture, butter and stir until just combined.
9. Drop dough by tablespoons 2 inches apart onto baking sheets for a total of 28 cookies. Gently pat to form circles.
10. Bake for 11 minutes or until set. Let stand for 3 minutes. Remove cookies from pan and let cool completely on wire rack.
11. Combine cream cheese, remaining 2 tbsp of butter, remaining 1/4 tsp of vanilla extract and remaining salt and beat with a mixer at medium speed for 3 minutes or until fluffy. Add powdered sugar and beat at low speed for 1 minute or well combined. DO NOT OVER MIX.
12. Spread 1 tbsp of icing on flat side of 1 cookie, top with other cookie flat side down.
13. Keep refrigerated.