Caramel Cream Sandwich Cookies
3/4 cup firmly packed brown sugar
1 cup butter, softened
1 egg yolk
2 cups flour
2 tablespoons butter (not margarine)
1 1/4 cups powdered sugar
1/2 tablespoon vanilla
4 teaspoons milk -- (4 to 5)
In large bowl, combine brown sugar and 1 c. butter; beat until light and fluffy.
Add egg yolk and blend well. Add flour, mixing well. If needed, cover with
plastic wrap and refrigerate for 15 minutes for easier handling. Heat oven to
325ºF. Shape dough into 1" balls. Place two inches apart on ungreased cookie
sheets. With fork dipped in flour, flatten each to 1 1/2 inch round. Bake at
325ºF for 10-14 minutes or until light golden brown. Cool 1 minute, then remove
to cooling rack; cool completely.
Meanwhile, in medium saucepan, heat 2 tbl. 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 tsp frosting between 2 cooled cookies. Repeat
with remaining frosting and cookies. Makes 30 sandwich cookies.
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