Best Caramel Cream Sandwich Cookies Recipes

CARAMEL CREAM SANDWICH COOKIES

Steps:

• 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. Press with fork in one direction to make a design.
• Bake at 325 degrees F (165 degrees C) for 9 to 12 minutes until cookies just begin to brown very lightly. Remove from sheet while warm. 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 consistency.

CARAMEL CREAM SANDWICH COOKIES

Steps:

• COOKIES: In a large bowl, cream together the butter and brown sugar until fluffy.
• Add the egg yolk; blend well.
• Add the flour; mix well.
• If necessary, cover the bowl with plastic wrap and chill about 15 minutes for easier handling.
• Preheat oven to 325°F.
• Shape dough into 1" balls; place 2" apart on ungreased or parchment-lined cookie sheets.
• With a fork dipped in flour, flatten each cookie in one direction to a 1 1/2" round.
• Bake for 10-14 minutes or until light golden brown.
• Cool for 1 minute on the sheets; transfer cookies to wire racks and cool completely.
• Meanwhile, make the FROSTING: In a medium saucepan, heat the butter over medium heat until light golden brown, stirring constantly.
• Remove pan from heat; stir in the remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.
• Spread a scant 1 tsp frosting between 2 cooled cookies, flat sides inward.
• Store in the refrigerator.

MY KIDS' FAVORITE CARAMEL CREAM SANDWICH COOKIES

Steps:

• 1. Cream 1 cup butter and gradually add brown sugar, creaming well. Blend in egg yolk; add flour. Stir until mixture forms a dough. Chill if necessary for easy handling. Shape into balls the size of a marble and flatten into 1/8 inch thickness with palm of hand. Mark or design by pressing with a fork (dipped in sugar) in one direction. Bake at 325 for 8 to 10 minutes or slightly brown. Ice while warm.
• 2. Icing/filling 6 tbsp butter 4 1/2 c. powdered sugar 2 tsp. vanilla 8 to 10 tsp. evaporated milk
• 3. Slightly brown butter in saucepan. Remove from heat and blend powdered sugar. Gradually add vanilla and evaporated milk. Stir until spreading consistency. Spread icing on one cookie. Top with another cookie. Makes about 4 dozen