I think I’ve determined what kind of cookie person I am.
I love cakey cookies usually with some type of frosting or icing in it. Basically a portable cake that isn’t a cupcake. The genius behind this cookie is that the filling is in between two cookies! And while it has no chocolate in it, the brown sugar all but makes up for flavor that is very much like caramel. While on the sweet side for my taste, I recommend slowly adding powdered sugar and adjust the sweetness level.
I guess the judges really came across a winner when it won the Pillsbury contest in 1949.
Caramel Cream Sandwich Cookies
From Pillsbury’s Best Cookies Cookbook
makes 30 sandwich cookies
3/4 c brown sugar, packed
1 cup butter, softened
1 egg yolk
2 cups flour
2 tablespoons butter
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
4 to 5 teaspoons milk
In a large bowl, combine brown sugar and 1 cup butter: beat until light and fluffy. Add egg yolk and blend well. Add flour and mix well. If needed, cover with plastic wrap and refrigerate 15 minutes for ease in handling.
Preheat oven to 325*. Shape dough into 1″ balls. Place 2 inches apart on ungreased cookie sheets. With fork dipped in flour, flatted each to a 1 1/2″ round.
Bake at 325* for 10 to 14 minutes or until cookies are a light golden brown. Cool for one minute. Remove from cookie sheets and cool for 15 minutes or until completely cooled.
In a medium saucepan, beat 2 tablespoons butter over medium heat until light golden brown, stirring constantly. Remove from heat. Stir in remaining frosting ingredients, adding only enough milk to achieve desired spreading consistency. Blend until smooth. When frosting and cookies have cooled, spread 1 teaspoon frosting between cookies. Repeat with remaining cookies.