Carrot Cake Cookie

These turned out a little squishy. Maybe a bit more flour would have made them firmer, easier to spread the frosting on. The recipe is on Martha's site, but the one in the book is different, frosting is 3x the volume and the cookie is 2x larger in the book. No melting in the book either. I did use currants, even though the book said raisins. I prefer the flavor of currants to rasins, and I think the smaller size or the currant works better in cookies.