My Kids Favorite Caramel Cream Sandwich Cookies Recipes

Steps:

• Preheat oven to 325°.
• Cream 1 cup butter, then slowly add brown sugar and cream well.
• Blend in egg yolk, then stir in flour.
• Continue stirring until a ball of dough forms.
• Chill dough for easier handling.
• Shape dough into balls the size of large marbles.
• Flatten each ball of dough to about 1/8" thickness using palm of hand.
• Mark each cookie by pressing with a fork.
• Bake for 8-10 minutes or until lightly browned.
• While cookies are baking, slightly brown 3 tablespoons of butter in a saucepan.
• Remove saucepan from heat and blend in powdered sugar.
• Gradually add vanilla and evaporated milk, stirring until a spreading consistency is achieved.
• Spread filling on one cookie, then top with a second cookie.
• Pour a tall glass of cold milk and enjoy the cookies.

Steps:

• COOKIES: In a large bowl, cream together the butter and brown sugar until fluffy.
• Add the egg yolk; blend well.
• Add the flour; mix well.
• If necessary, cover the bowl with plastic wrap and chill about 15 minutes for easier handling.
• Preheat oven to 325°F.
• Shape dough into 1" balls; place 2" apart on ungreased or parchment-lined cookie sheets.
• With a fork dipped in flour, flatten each cookie in one direction to a 1 1/2" round.
• Bake for 10-14 minutes or until light golden brown.
• Cool for 1 minute on the sheets; transfer cookies to wire racks and cool completely.
• Meanwhile, make the FROSTING: In a medium saucepan, heat the butter over medium heat until light golden brown, stirring constantly.
• Remove pan from heat; stir in the remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.
• Spread a scant 1 tsp frosting between 2 cooled cookies, flat sides inward.
• Store in the refrigerator.

Steps:

• 1. Cream 1 cup butter and gradually add brown sugar, creaming well. Blend in egg yolk; add flour. Stir until mixture forms a dough. Chill if necessary for easy handling. Shape into balls the size of a marble and flatten into 1/8 inch thickness with palm of hand. Mark or design by pressing with a fork (dipped in sugar) in one direction. Bake at 325 for 8 to 10 minutes or slightly brown. Ice while warm.
• 2. Icing/filling 6 tbsp butter 4 1/2 c. powdered sugar 2 tsp. vanilla 8 to 10 tsp. evaporated milk
• 3. Slightly brown butter in saucepan. Remove from heat and blend powdered sugar. Gradually add vanilla and evaporated milk. Stir until spreading consistency. Spread icing on one cookie. Top with another cookie. Makes about 4 dozen