Carrot Cake Cookies

1 cup butter, softened

1 cup brown sugar

3/4 cup sugar

2 eggs

1 tsp. vanilla extract

1/2 tsp. rum extract

3 cups flour

1/2 cup oats

1-1/2 tsp. cinnamon

1/2 tsp. salt

3/4 tsp. baking soda

1 cup chopped pecans, toasted

1 cup shredded carrots

1/2 cup drained crushed pineapple

1/2 cup shredded coconut

Filling

8 oz. cream cheese, softened

1/4 cup butter, softened

1-1/4 cup confectioner's sugar

2 T. drained crushed pineapple

Vanilla melts-optional for garnish

Finely chopped pecans-optional garnish

In large bowl, beat 1 cup butter, brown sugar, and sugar until light and fluffy. Beat in the eggs and extracts. In another bowl, combine flour, oats, cinnamon, salt, and baking soda. Gradually add dry ingredients to creamed mixture. Stir in pecans, carrots, pineapple, and coconut. Drop by teaspoons onto greased baking sheet. Flatten each with a glass dipped in sugar. Bake at 350 F for 10-12 minutes or until lightly brown. Cool. In medium bowl, beat cream cheese, 1/2 cup butter, confectioner's sugar and 2 T. pineapple until light and fluffy. Spread on bottom of one cookie and top with another cookie. If desired, melt vanilla melts and drizzle over top of cookie and sprinkle with finely chopped pecans. Store in the refrigerator. Makes about 24.