Wednesday, August 26, 2009

Caramel Cream Sandwich Cookies

Cookies:
3/4 cup packed brown sugar
1 cup butter, softened
1 egg yolk
2 cups flour

Frosting:
2 tbsp butter (do not use margarine)
1 1/4 cups powdered sygar
1/2 tsp vanilla
4 to 5 tsp milk

In a large bowl, beat the brown sugar and 1 cup butter with an electric mixer on medium speed. Scrape the bowl occasionally until light and fluffy.

Beat in the egg yolk.

On low speed, beat in the flour until well blended.

If necessary, cover with plastic wrap and refrigerate for 15 minutes for easier handling.

Heat the oven to 325 F.

Shape the dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With a fork dipped in flour, flatten each ball to 1 1/2 inches round.

Bake for 10 to 14 minutes or until light golden brown. Cool for 1 minute. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Meanwhile, in a 2-quart saucepan, heat 2 tablespoons butter over medium heat, stirring constantly, until light golden brown. Remove from the heat. Stir in the remaining frosting ingredients. Add enough milk until smooth and spreadable. Spread 1 teaspoon of frosting between the bottoms of pairs of cooled cookies.

Makes 30 sandwich cookies



Recipe Source: Pillsbury Bake-Off - Helen Beckman
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