Carrot Cake Cookies with Cream Cheese Frosting

Heat oven to 375 degrees F. Lightly grease cookie sheets and set aside.

In a large mixing bowl, combine granulated sugar, brown sugar, butter, eggs and vanilla. Beat at medium speed of electric mixer until well blended. Add flour, baking powder, baking soda, cinnamon and salt. Beat at low speed until soft dough forms. Stir in pineapple, carrot, raisins and nuts. Drop dough by heaping teaspoons onto prepared pans. Bake for 10- 12 minutes or until light golden brown. Cool completely on cooling racks.

In a small bowl, combine frosting ingredients (icing sugar, cream cheese, butter and reserved 1-2 Tablespoons of pineapple juice). Beat at low speed until smooth. Spread frosting evenly on cookies. Let dry completely before storing.

Makes 4 dozen cookies.