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Caramel Cream Sandwich Cookies

Source of Recipe

Pillsbury


List of Ingredients

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

Frosting:

2 tablespoons butter
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
4 to 5 teaspoons milk



Recipe

In large bowl, beat brown sugar and 1 cup butter until light and fluffy. Add egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour; mix well. Cover with plastic wrap; refrigerate 15 minutes if necessary for easier handling.

Heat oven to 325 F. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1 1/2 inch circle with fork dipped in flour. Bake at 325 F for 10 to 14 minutes or until light golden brown. Immediately remove from cookie sheets; cool completely.

Heat 2 tablespoons butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk until frosting is of desired spreading consistency; blend until smooth. Spread 1 teaspoon frosting between 2 cooled cookies. Repeat with remaining frosting and cookies. 2 1/2 dozen sandwich cookies

Tip: If frosting becomes to stiff as it cools, add enough additional milk until frosting is of desired spreading consistency.