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    Caramel Cream Sandwich Cookies


    Source of Recipe


    Pillsbury 50 Years of Bakeoffs

    List of Ingredients




    COOKIES:
    3/4 cup firmly packed brown sugar
    1 cup butter, softened
    1 egg yolk
    2 cups flour

    FROSTING:
    2 tablespoons butter (not margarine)
    1 1/4 cups powdered sugar
    1/2 tablespoon vanilla
    4 teaspoons milk -- (4 to 5)

    Recipe



    In large bowl, combine brown sugar and 1 c. butter; beat until light and fluffy. Add egg yolk and blend well. Add flour, mixing well. If needed, cover with plastic wrap and refrigerate for 15 minutes for easier handling. Heat oven to 325ºF. Shape dough into 1" balls. Place two inches apart on ungreased cookie sheets. With fork dipped in flour, flatten each to 1 1/2 inch round. Bake at 325ºF for 10-14 minutes or until light golden brown. Cool 1 minute, then remove to cooling rack; cool completely.

    Meanwhile, in medium saucepan, heat 2 tbl. butter over medium heat until light golden brown, stirring constantly. Remove from heat. Stir in all remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread scant 1 tsp frosting between 2 cooled cookies. Repeat with remaining frosting and cookies. Makes 30 sandwich cookies.

 

 

 

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