Peanut butter-caramel cream sandwich cookies

1 Servings

Ingredients

Quantity Ingredient
¾ cup Brown sugar
1 cup Butter
1 Egg yolk
2 cups Flour
1 cup Peanut butter
2 tablespoons Butter
1¼ cup Powdered sugar
½ teaspoon Vanilla
4 teaspoons Milk (up to 5)

Directions

FROSTING

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

Cover with plastic wrap; refrigerate 15 minutes if necessary for easier handling. Heat oven to 375 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1½ inch circle with fork dipped in flour. Bake at 375 degrees for 11 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool completely.

Frosting: Heat 2 tablespoons butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk until frosting is of desired consistency.

Spread 1 teaspoon of frosting beteen 2 cooled cookies. Repeat with remaining frosting and cookies. Yield 2 ½ dozen sandwich cookies.

Per serving: 6103 Calories; 374g Fat (54% calories from fat); 126g Protein; 601g Carbohydrate; 897mg Cholesterol; 3872mg Sodium NOTES : From "Fair's Fare" Del Mar County Fair Prize Winning Recipes - 1997 edition, First Place - Family Cookie Jar, Best of Division Recipe by: Tracie Doan & Chuck Doan Posted to KitMailbox Digest by ehgf@... (Ellen) on Sep 17, 1997

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