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