Caramel cream sandwich cookies
Caramel cream sandwich cookies
Ingredients/Components
- butter, softened - 1 c
- vanilla - 1/2 tsp
- milk - 4 5
- butter
- firmly packed brown sugar - 3/4 c
- powdered sugar
- egg yolk - 1 item
How to make caramel cream sandwich cookies:
Frosting:2 Tbsp. butter1 1/4 c. powdered sugar1/2 tsp. vanilla4 to 5 tsp. milk In large bowl, beat brown sugar and 1 cup butter until light and fluffy. Add egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour; mix well. Cover with plastic wrap; refrigerate 15 minutes if necessary for easier handling.Heat oven to 325°. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1 1/2-inch circle with fork dipped in flour. Bake at 325° for 10 to 14 minutes or until light 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 until frosting is of desired spreading consistency; blend until smooth. Spread 1 teaspoon frosting between 2 cooled cookies. Repeat with remaining frosting and cookies. Makes 2 1/2 dozen sandwich cookies.
Tip: If frosting becomes too stiff as it cools, add enough additional milk until frosting is of desired spreading consistency.
Recipe categories: Desserts, Cookie and brownie, Hand Formed cookies.
Rating:
Related ingredients:
sugar, flour, butter, eggs, beaten, can jellied cranberry sauce, cherry jello, medium bananas, white or yellow cake mix, egg whites, at room temperature, box chocolate cake mix without pudding
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