Caramel Cream Sandwich Cookies -YUM!
These are from my Pillsbury Baking cookbook. This recipe won the bake-off in 1955. I tried them today and they are my new favorite!! We added green and red sugar to the cookies for a Christmas look.
Caramel Cream Sandwich Cookies
3/4 cup firmly packed brown sugar
1 cup butter or margarine
1 egg yolk (I used Ener-G egg replacer)
2 cups all purpose flour
2 tablespoons butter (do NOT use margarine for this)
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
4-5 teaspoons milk
In large bowl, beat brown sugar and 1 cup butter until light and fluffy. Add egg yolk, blend well. Stir in flour, mix well. Cover with plastic wrap and refrigerate for 15 minutes for easier handling.
Heat oven to 325*F. Shape dough into 1-inch balls. Place 2 inches apart on an un-greased cookie sheet. Flatten to 1 1/2 inch circles with fork dipped in flour. Bake at 325*F for 10-14 minutes or until light and golden brown. Immediately remove from cookie sheets. Cool completely.
Heat 2 tablespoons 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 teaspoon frosting between 2 cooled cookies. Repeat with remaining frosting and cookies.
TIP- If frosting becomes too stiff, add additional milk for desired consistency.
Sign up for our newsletter and receive a free peanut-free snack guide.
Stay on top of your allergy with the latest news, lifestyle tips and recipes.