Drop Cookies: Cookie Sandwiches

These cookies have a delicate caramel flavor. Use only butter, not margarine, in the filling. Margarine will not develop the same richness of flavor that butter will. In the cookie itself, however, you can use margarine if you like.


Ingredients


For the Cookies
½ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 egg
1 cup all purpose flour


For the Filling
2 tbsp butter
1¼ cups powdered sugar
1 tsp vanilla
4 tsp milk


Preparation


Cream brown sugar and butter together in a large bowl until light and fluffy. Add egg and blend until smooth. Mix in flour until you have a soft dough. Cover and refrigerate for 1 hour to make handling the dough easier.


Heat oven to 325°F. Shape dough into 1 inch balls and place on a prepared cookie sheet. Flatten these balls with a fork dipped in flour. Bake for 12 minutes, until cookies are golden brown. Remove immediately from the cookie sheet and cool completely on wire racks.


When cookies are cool, it's time to make the filling. Place the butter in a small saucepan and cook over medium heat until butter is golden brown. Remove from heat and immediately mix in all other filling ingredients. Blend until smooth, then allow to cool slightly. Don't allow it to cool completely or it will become too hard to spread.


Spread about 1 teaspoon of filling on the bottom of one cookie. Top with a second cookie, making sure the bottom of the cookie is the side that touches the filling. Press cookies together slightly, then set aside on a wire rack. Repeat with other cookies.


Allow all cookies to sit until filling is set.


This recipe makes about 12 to 18 sandwich cookies. Store in an airtight container for up to 3 days.