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    Caramel Cream Sandwich Cookies


    Source of Recipe


    BBR

    Recipe Introduction


    from Pillsbury ~ The Complete Book of Baking


    List of Ingredients




    Cookies:
    3/4 cup firmly packed brown sugar
    1 cup butter or margarine, softened
    1 egg yolk
    2 cups all-purpose flour

    Frosting:
    2 tablespoons butter (do not substitute margarine)
    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. Stir in flour; mix well. Cover with plastic wrap; refrigerate 15 minutes for easier handling.

    Heat oven to 325°. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1 1/2-inch circles with fork dipped in flour. Bake at 325° 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 for desired spreading consistency; blend until smooth. Spread 1 teaspoon frosting between 2 cooled cookies. Repeat with remaining frosting and cookies.* Yield: 2 1/2 dozen sandwich cookies.

    Tip:
    *If frosting becomes too stiff as it cools, add enough additional milk for desired spreading consistency

 

 

 

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