Caramel Cream Sandwich Cookies


Frosting: Directions:
In a large bowl, beat brown sugar and 1 c butter until light and fluffy. Add egg yolk. Blend well. Stir in flour; mix well. Cover with plastic wrap; refrigerate for 15 minutes or more for easier handling.

Heat oven to 325. Shape dough into 1-inch balls. Plave 2" apart on an ungreased cookie sheet. Flatten to 1 1/2" circles with a fork dipped in flour. Bake for 10-14 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.

Heat 2 T butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk for desired consistency; blend until smooth. Spread 1 t frosting between 2 cooled cookies. Repeat with remaining frosting and cookies.

Servings: 2 1/2 dozen sandwich cookies

Submitted By: Betsy
Original Source: Pillsbury's Complete Book of Baking

If done correctly, the frosting will have specks of brown in it- this is normal! If the frosting is one consistent color it means the butter wasn't toasted long enough, but the cookies will still be very good, they just won't knock your socks off.

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