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Caramel Cream Sandwich Cookies




Source of Recipe


Pillsbury


List of Ingredients




Ingredients: Cookies

3/4 cup flnnly packed brown sugar
1 cup butter or margarine, softened
l egg yolk
2 cups All Purpose flour

Ingredients: Frosting

2 tablespoons butter (do not use margarine)
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
4 to 5 teaspoons milk

Recipe



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

Heat oven to 325°F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With fork dipped in flour, flatten each to 11/2~inch round.

Bake at 325°F for 10 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled.

Meanwhile, in medium saucepan, heat 2 tablespoons 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 teaspoon frosting between 2 cooled cookies. Repeat with remaining frosting and cookies.

YIELD: 30 sandwich cookies