Tuesday, November 15, 2011

Caramel Cream Sandwich Cookies

241. What a beautiful buttery cookie! I found this recipe in the Pillsbury Best Cookies Cookbook.
They are small but the flavor is rich and so good.

Caramel Cream Sandwich Cookies

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

Combine sugar and butter and beat till light and fluffy. Add egg yolk; blend well. Add flour: mix well. If dough is too soft to handle, place in refrigerator for 15 minutes.Heat oven to 325. Shape dough into 1-inch balls. Place 2 inches apart on cookies sheets.
Dip fork into flour, flatten each cookie to 1 1/2 inch rounds.
Bake 325 F for 10-14 minutes or until light golden brown. Cool 1 minute and remove from cookie sheets.

2 Tablespoons butter (do not use margarine!)
1 1/4 cup powder sugar
1/2 teaspoon vanilla
4 -5 teaspoons milk

In medium saucepan, heat butter over medium heat till light golden brown, stirring constantly. remove from heat. Stir in remaining frosting ingredients. Add enough milk for desired spreading consistency; blend until smooth. Spread scant 1 teaspoon frosting between 2 cooled cookies.
Your cookies will be smoother and perfectly round if you hand roll them into balls. I used the quick method with my cookie scoop.
This is a keeper recipe!!! A perfect Christmas cookie!

"The hunger for love is much more difficult to remove than the hunger for bread."
~Mother Teresa

1 comment:

Joanne Bischof said...

Oh my goodness, those look divine!!


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