Sweet Sandwich Cookies 17 Servings
1 cup butter, softened 3/4 cup packed brown sugar 1 egg yolk 2 cups all-purpose flour 1/4 teaspoon salt BROWNED BUTTER FILLING 2 tablespoons butter 1-1/4 cups confectioners' sugar 1/2 teaspoon pure vanilla extract 4 to 5 teaspoons 2% milk In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 20 minutes. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 325° for 8-10 minutes or until golden brown. Remove to wire racks to cool. For filling, heat butter in a saucepan over medium heat until golden brown. Remove from the heat; stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: about 1-1/2 dozen. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
