Caramel Cream Sandwich Cookies with Browned Butter Frosting
1 cup butter
3/4 cup packed brown sugar
1 egg yolk
2 1/4 cups all-purpose
2 tablespoons butter
1 1/4 cups sifted confectioners'
1/2 teaspoon vanilla extract heavy cream
Cream 1 cup butter or margarine. Gradually add brown sugar, creaming well. Add
egg yolk and blend. Add flour, stirring until the mixture forms a dough. Chill slightly
for easier handling.
Roll dough into small balls, about the size of a marble. Place
on an ungreased baking sheet and flatten to 1/8 inch thickness with the palm of
the hand or the bottom of a glass that has been floured. Press with fork in one
direction to make a design if you wish.
Bake at 325 degrees F for 9 to 12 minutes until cookies just begin to brown very
Remove from sheet while warm. Cool completely.
Place flat sides of two
cookies together with frosting, sandwich-style.
To make Browned Butter Frosting: Brown 2 tablespoons butter slightly in saucepan.
Remove from heat and blend in 1 1/4 cups sifted confectioners' sugar. Gradually
add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream until it becomes a spreading