Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 eggs
• 2 tablespoons honey
• 3/4 cup well drained pineapple chunk, finely chopped
• 1 tablespoon vanilla extract
• 1/4 cup finely grated baby carrots
• 1 1/2 cups all-purpose flour
• 1 cup old fashioned oats
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup dried black currants or 1/2 cup chopped raisins
• 1 cup almonds, toasted and chopped
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 8 ounces fat free cream cheese, softened
• 1 -2 teaspoon pineapple juice (from the can)
• 2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
• 1 cup powdered sugar
• 2 tablespoons finely grated baby carrots
• 1/4 cup chopped toasted almond

Instructions

1. Preheat oven to 375°F.

2. Cream together butter and brown sugar until smooth.

3. Stir in eggs one at a time, until smooth.

4. Add honey, pineapple, carrot, and vanilla, stirring until mixed.

5. Sift flour and stir into wet mixture along with the oats, salt, baking soda, baking powder, currants, almonds, cinnamon, cardamom, and ginger.

6. Drop mixture by rounded tablespoonfuls onto a greased or parchment paper lined baking sheet a couple of inches apart.

7. Bake cookies in the preheated 375F oven for 10-12 minutes or until browned around the edges.

8. Allow cookies to cool on the baking sheet for a minute or two, then finish cooling on wire racks.

9. Mix together ingredients for icing until it is a smooth thick consistency, adding additional powdered sugar if necessary.

10. Spread on cookies and allow the icing to set and dry for one or more hours, then pack between layers of waxed paper.