Dr. La Quaglia’s Carrot-Almond Drops

Dr. Michael P. La Quaglia serves as the Joseph H. Burchenal Chair in Pediatrics at Memorial Sloan Kettering Cancer Center (one of our partner centers). A few years ago, he stepped down as Chief of the Pediatric Surgical Service at Memorial Sloan Kettering after over three decades of service in the field to focus on research and mentoring. Dr. La Quaglia is committed to the treatment of children and adolescents with cancer and has said he is "rewarded every day by my experiences with my patients and their families." 

We absolutely love that this world renowned surgeon took the time to share his recipe for Carrot-Almond Drops. Cookies for Kids' Cancer may have been built on bake sales but we support almost any idea inspired by your passions and desire to help. From bake sales and birthdays, to service projects or athletic events, we’re here to support you and your desire to make an impact in the lives of children facing a pediatric diagnosis.

Thank you Dr. La Quaglia for this recipe that is sure to spice up any bake sale! (Ps. Moms take note ... oats and carrots also make this a delicious and healthy treat!)

For the Cookies:

• 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
• 1 cup light brown sugar
• 2 large eggs, at room temperature
• One 4-ounce jar baby food pureed carrots
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups quick-cooking oats
• 1 1/2 cups shredded carrots
• 1/2 cup slivered almonds, toasted

For the Frosting:

• 1 stick (1/4 pound) unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 3/4 cups confectioners’ sugar, sifted
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Preheat the oven to 350 F. Line two cookie sheets with parchment paper.

To Make the Cookies: Place the butter and brown sugar in a large mixer bowl and beat until smooth and creamy, about three minutes. Add the eggs, carrot puree, and vanilla, one at a time, beating well after each addition. Scrape down the sides of the bowl. Place the flour, cinnamon, baking powder, baking soda, and salt in a separate bowl, mix well, and with the mixer on low, add to the butter mixture. Beat just to combine. Stir on oats, carrots, and almonds and mix to combine.

Using a level small (two-teaspoon size) cookie scoop, drop the batter about two inches apart on the prepared cookie sheets.

Transfer to the oven and bake until the edges of the cookies are slightly browned, 10 to 12 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for three minutes. Transfer to wire racks and cool completely. Repeat with the remaining dough on cool cookie sheets.

To Make the Frosting: Place the butter and cream cheese in a large mixer and beat until creamy. Add the sugar and beat until light and fluffy. Add the lemon juice and vanilla and mix until thoroughly combined. Top each cookie with a teaspoon of frosting.

Store in the refrigerator for up to three days, or freeze for up to three months.

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Dr. La Quaglia's Carrot-Almond Drop cookies are just one recipe to be enjoyed in All the Good Cookies cookbook (p. 31) by our co-founder Gretchen Witt. 

Add these good cookies and more to your line-up when you register your bake sale at cookiesforkidscancer.org!

Hear Dr. LaQuaglia talk about why funding pediatric cancer research is so important HERE. Since this making of this video, with your help, we have now granted over $21 million dollars in support of our vision that no family is ever told, "We have run out of options."