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Saturday, October 23, 2010

CARAMEL CREAM SANDWICH COOKIES

from Mae Sizemore
     1 c. butter or margerine
     3/4 c. firmly packed brown sugar
     1 egg yolk, unbeaten
     2 1/4 c. sifted flour
Beat butter; gradually add brown sugar, creaming well.  Blend in egg yolk, then add flour.  Stir until mixture forms a dough.  Chill if necessary for easy handling.  Shape into balls about the size of a marble.  Place on ungreased baking sheet and flatten to 1/8-in. thickness with the palm of the hand.  Mark a design by pressing with a fork in one direction.  Bake at 325 degrees for 8-10 minutes until cookies begin to brown very lightly.  Remove from sheets while warm.  Place flat sides of two cookies together with frosting sandwich-style.  Cookies are also delicious plain.
BROWNED BUTTER FROSTING:
     2 Tbsp. butter or margerine
     1 1/4 c. sifted confectioners' sugar
     1/2 tsp. vanilla
     4-5 tsp. cream
Brown slightly butter in saucepan.  Remove from heat and blend in sugar.  Gradually add vanilla and cream until of spreading consistency.

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