Country Crock® Carrot Cake Cookies

Cookies

1. Preheat oven to 375º F and line two baking sheets with parchment paper. Combine water and flax seed meal and let stand 10 minutes.
2. In bowl of electric mixer, add Country Crock Plant Butter, brown sugar and granulated sugar and beat on medium high speed 2 minutes or until light and fluffy. Add the flax meal mixture and vanilla and beat until combined.
3. In separate bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt. Add the flour mixture to the Plant Butter mixture and beat on medium speed until combined. With mixer on low, add carrots and pecans and beat until just combined.
4. Drop batter by 1/4-cupfuls onto prepared baking sheets about 2 inches apart. Bake 15 minutes or until golden and tops look set. Remove from oven and let stand on baking sheets 5 minutes. Remove cookies to wire rack to cool completely.

Frosting

1. In bowl of electric mixer, add Violife 100% Vegan Just Like Cream Cheese Original and Country Crock Plant Butter and beat on medium speed until combined. Gradually add confectioners' sugar 1 cup at a time, beating well after each addition. Add Country Crock Plant Cream and vanilla and beat on medium high speed until creamy and smooth.

Assembly

1. Divide the frosting into three bowls, one for each color and one to remain white (about half of the frosting mixture should be white). Using a pastry spatula, spread the white cream cheese icing on top of each cookie.
2. Add a drop of orange food coloring to a bowl. Add a drop of leaf green food coloring to the other bowl. Mix and continue adding more color until the icing has reached the desired carrot colors.
3. Spoon orange frosting into a pastry bag with decorating tip #2 for the carrot. Apply pressure to your pastry bag and making a carrot design by piping in a zigzag or swirl motion in the center of the cookie, releasing pressure as you get to the end of the carrot, then pull the tip away.
4. Spoon green icing into a pastry bag with decorating tip #2 for the stem. Apply pressure to the pastry bag and begin adding green leaves to the carrot top, releasing pressure in between the stems - and pull the tip away.
5. Allow the icing to set for at least 30 minutes. Serve and enjoy!