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Caramel Cream Sandwich Cookies

May 30, 2011

When it comes to cookies, sometimes you want them to be full of oats and chunks and chocolate and fruit.  With icing on top!  And maybe a crazy straw!!  But these caramel cookies have long been one of my favorites, because they are quite simple to make and don’t rely on bells and whistles to impress.  They’re just the perfect combination of browned butter and brown sugar.

Also, there’s something so endearing about sandwich cookies.  I don’t know if it’s because you can trick yourself into thinking you’re eating “just one” even though you’re actually eating two at a time (take that, diet!), but I’ve always had a thing for them.

Plus they’re so cute!  You roll them into little balls and flatten them with a fork, which is a double plus because it reminds me of peanut butter cookies and childhood.

If your oven is as small as mine, you will stupidly try to fit five on your only pan.  Then you will realize that even four is pushing it, but no one in their right mind bakes cookies three at a time.  So you’ll get to play that wonderful sandwich-cookie game where all of your cookies are teardrop-shaped and you have to decide which ones are best paired together.

But they’ll be pretty cute and really delicious anyway.  I’ll be taking them to school tomorrow to share with some of my favorite teachers, and I’m sure they won’t mind.  Enjoy!

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Caramel Cream Sandwich Cookies

Yield: 14 sandwich cookies

Cookie:

3/4 c. packed brown sugar

1 c. butter, softened

1 large egg yolk

2 c. all-purpose flour

Frosting:

2 Tbsp. butter (not margarine)

1 1/4 c. confectioner’s sugar

1/2 tsp. vanilla

4-5 tsp. milk

1. Preheat the oven to 325º F (165º C).

2.  In large bowl, combine brown sugar and butter; beat until light and fluffy.  Add egg yolk; blend well.  Add flour; mix well.

3. Shape dough into 1-inch balls.  As they will not spread much, place cookies fairly close on an ungreased cookie sheet.  Flatten each cookie with a fork dipped in flour.

4. Bake at 325º F for 10-14 minutes or until light golden brown.  Cool cookies for one minute on the pan before removing them from cookie sheets to wire racks.

5. In a medium saucepan, heat 2 Tbsp. butter over medium heat, stirring constantly, until light golden brown.  Remove from heat.  Stir in confectioner’s sugar, vanilla, and 3 tsp. milk.  Add more milk as necessary, blending until smooth.

6. Form the cookies into sandwiches, using the frosting to bind them together.

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One Comment leave one →
  1. Emily Havlin permalink
    May 30, 2011 3:48 PM

    Haha, what cookie has a crazy straw?! 😄

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