Inside-out carrot cake cookies

This month's Cookie Carnival recipe comes from Gourmet Magazine. The recipe is Inside out carrot cake cookie recipe. I made some modifications to the recipe. They are in brackets and bold. These cookies where not bad without the filling however when paired and filled with cream cheese they were really good. Mine spread a little maybe the oven temperature wasn't what it should have been.

Inside-out carrot cake cookies
Gourmet April 2004

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 ounces), chopped (I used almonds)
1/2 cup raisins (2 1/2 ounces)
8 ounces cream cheese (used low-fat)
1/4 cup honey (didn't use it)

used some icing sugar

Put oven racks in upper & lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Yield: Makes about 13 cookies