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    Butter Cream Filled Cookies


    Source of Recipe


    Jo Anne Merrill

    List of Ingredients




    COOKIES:
    1 cup margarine
    1 1/3 cups sugar
    1/3 cup milk
    1/3 cup dark corn syrup
    1 1/3 cups rolled oats
    1 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon vanilla extract

    FILLING:
    1 tablespoon all-purpose flour
    1/4 cup sugar
    2/3 cup milk
    2 egg yolks
    1/2 cup margarine

    Recipe



    Preheat oven to 350ºF. Grease cookie sheets well. Melt margarine in large saucepan. Add remaining cookie ingredients and mix thoroughly. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12 minutes or until golden brown. Cool 2 minutes, then remove carefully from cookie sheets to wire rack. Just before serving, put 2 cookies together, sandwich style, with filling.

    FILLING: Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use.

 

 

 

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