Butter cream filled cookies

50 servings

Ingredients

Quantity Ingredient
1 cup Margarine
1⅓ cup Sugar
⅓ cup Milk
⅓ cup Dark corn syrup
1⅓ cup Rolled oats
1½ cup All-purpose flour
1 teaspoon Baking powder
1 teaspoon Vanilla extract
1 tablespoon All-purpose flour
¼ cup Sugar
⅔ cup Milk
2 Egg yolks
½ cup Margarine

Directions

COOKIES

FILLING

Preheat oven to 350 degrees. Grease cookie sheets well.

COOKIES: 1. Melt margarine in large saucepan. Add remaining cookie ingredients and mix thoroughly. 2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12 minutes or until golden brown.

Cool 2 minutes, then remove carefully from cookie sheets to wire rack. 3. Just before serving, put 2 cookies together, sandwich style, with filling.

FILLING: Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add ⅔ cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool. Cream margarine then add ¼ cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use.

Recipe By : Jo Anne Merrill

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