• In the bowl of your stand mixer, cream together the room temperature butter, brown sugar, and table sugar for 3-4 minutes, or until the mixture is light and fluffy.
  1/4 cup brown sugar, 1/4 cup table sugar, 2 sticks of butter
• Scrape the butter and sugar down from the sides of the bowl, and add in the salt, vanilla, egg, spices, and carrot and beat on medium speed until all the ingredients are fully incorporated.
  1/4 tsp kosher salt, 1 tsp vanilla, 1 egg, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 cup grated carrot
• In a separate bowl, combine the nuts and flour.
  2 cups all purpose flour, 1/4 cup finely chopped walnuts
• Turn the mixer onto the lowest speed and slowly begin adding in the flour walnut mixture a few spoonful's at a time until all the flour and wet ingredients are blended together well.
• Cover the dough and place it in the refrigerator to allow it to chill for at least two hours, but up to overnight. One it has chilled, take it out and roll it on a floured surface to 1/4 inch thickness. Then use a cookie cutter to cut it into shapes, or alternatively, use a pizza slicer to make square cookies. Place them close together on a baking sheet 1/4 - 1/2 inch apart. (These cookies should not spread.)
• Preheat the oven to 350 degrees and bake for 15-17 minutes or until the edges of the cookie are a a ight golden brown. Allow them to cool before icing.

Cream Cheese Frosting

• In the bowl of your stand mixer, add in the softened cream cheese, powdered sugar, vanilla, and butter. Turn the mixer on the lowest speed until all the powdered sugar is incorporated. Then, turn the mixer onto medium high speed for 15-20 seconds to whip the frosting. Spread over the cooled cookies.