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Oatmeal Cream Pies




Source of Recipe


J. Moon


Recipe Introduction


Break out a plate of these after-school indulgences to remind yourself, and your kids, about the days when times were simpler and the company unbeatable. Bake a batch and let the memories roll.



List of Ingredients




1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups uncooked quick-cooking oats

---Cream Filling---


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Balsamic Roasted Asparagus
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Ingredients
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

Preparation
Combine all ingredients in a medium bowl. Beat with an electric mixer on low speed until combined, scraping bowl. Beat on high until light and fluffy.
Makes 1 1/5 cups




Recipe



1. Preheat oven to 375°.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add egg and vanilla, beating well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks.
4. Spread 1 tablespoon Cream Filling over each bottom side of half of cookies; top with remaining cookies, right side up.


YIELD: 3 Dozen