Cookies
3/4 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 egg yolk
2 cups all purpose flour
Frosting
2 tbsp butter (do not sub margarine)
1 1/4 cups powdered sugar
1/2 tsp vanilla
4 to 5 tsp milk
In large bowl, beat brown sugar and 1 cup butter until light and fluffy. Add egg yolk; blend well. Stir in flour; mix well. Cover with plastic wrap; refrigerate 15 minutes for easier handling.
Heat over to 325 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1 1/2 inch circles with fork dipped in flour. Bake at 325 degrees for 10 to 14 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.
Heat 2 tbsp butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread 1 tsp frosting between 2 cooled cookies. Repeat with remaining frosting and cookies. (If frosting becomes too stiff as it cools, add enough additional milk for desired spreading consistency.)
Yields 2 1/2 dozen cookies
3/4 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 egg yolk
2 cups all purpose flour
Frosting
2 tbsp butter (do not sub margarine)
1 1/4 cups powdered sugar
1/2 tsp vanilla
4 to 5 tsp milk
In large bowl, beat brown sugar and 1 cup butter until light and fluffy. Add egg yolk; blend well. Stir in flour; mix well. Cover with plastic wrap; refrigerate 15 minutes for easier handling.
Heat over to 325 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1 1/2 inch circles with fork dipped in flour. Bake at 325 degrees for 10 to 14 minutes or until light golden brown. Immediately remove from cookie sheets. Cool completely.
Heat 2 tbsp butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread 1 tsp frosting between 2 cooled cookies. Repeat with remaining frosting and cookies. (If frosting becomes too stiff as it cools, add enough additional milk for desired spreading consistency.)
Yields 2 1/2 dozen cookies
Source: Pillsbury Baking Cookbook
Oooh - this sounds awesome! I'm a fan of caramel and could definitely eat quite a few of these!