Prep 40 mins
Cook 10 mins
These are SO good:) And rich, as far as cookies go, but I still find it easy to put away more than my fair share of these! I found this in my grandmother's collection, so that tells me that these have been pleasing hungry snackers for some time! My son absolutely LOVES these:)
- 3⁄4 cup firmly packed light brown sugar or 3⁄4 cup dark brown sugar
- 1 cup butter, softened
- 1 large egg yolk
- 2 cups flour
- 2 tablespoons butter
- 1 1⁄4 cups powdered sugar
- 1⁄2 teaspoon vanilla extract
- 4 -5 teaspoons milk
- 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.
I got this recipe out of the 1955 Pillsbury Bake-Off cookbook. It was the $2000 Junior Contest winner. The only difference is the actual recipe calls for 2-1/4 cups flour. We really liked them. I accidentally put in 2 TBL of cream in the filling (thankfully I caught myself before adding 4!) and had to add more powdered sugar. The cookies did not brown much at all but they tasted fine. I had no problem with the filling; I could actually mold it with my fingers--but that may have been because of my little goof!
Hi. Found these in the Pullsbury best cookies cookbook too! Well, my cookies never ever became golden brown, but they resembled sugar cookies. The filling was wayyyyyy too sweet, and it was kinda messy, so I had to let the sandwiched cookies cool in the freezer to set them up, then I stored them in the refrigerator. They kept on sliding off each other...I dont really think it tastes like caramel, more like condensed milk? Thanks anyway :)