Caramel Cream Sandwich Cookies

Cookies
3/4 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 egg yolk
2 cups Pillsbury Best All Purpose Flour

Frosting
2 tablespoons butter (do not use margarine)
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
4 to 5 teaspoons milk

In large bowl, combine brown sugar and 1 cup butter; beat until light and fluffy. Add egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover with plastic wrap; refrigerate 15 minutes for easier handling.  Heat oven to 325°F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With fork dipped in flour, flatten each to 1 1/2- inch round.
Bake at 325°F. for 10 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled.  Meanwhile, in medium saucepan, heat 2 tablespoons butter over medium heat until  light golden brown, stirring constantly. Remove from heat. Stir in all remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread scant 1 teaspoon frosting between 2 cooled cookies. Repeat with remaining frosting and cookies.

30 sandwich cookies
 

Recipe Fact
Helen Beckman was only 15 years old when she entered the 6th BAKE-OFF@ Contest.

She took home $2,000 for this sandwich cookie, which has become a Pillsbury favorite.

Kitchen Tip
If the frosting becomes stiff before all the cookies are filled, thin it with additional milk.

Storage Tip
Store the leftover egg white in a tightly covered container in the refrigerator and use within 2 days.

Add it to scrambled eggs or an omelet.

The Best from 50 Years of BAKE-OFF@