From the rich and delicious flavor of homemade caramel sauce or the subtle, buttery goodness hiding in a cookie, I love caramel in all forms.  In the spirit of The Eat Christmas Cookies Event going on at Food Blogga’s, I’m adding Caramel Cream Sandwich Cookies to the Holiday Cookie line-up.

Caramel Cream Sandwich Cookies
From Pillsbury’s Best Cookies Cookbook
makes 30 sandwich cookies
Cookies:
3/4 c brown sugar, packed
1 cup butter, softened
1 egg yolk
2 cups flour

Frosting:
2 Tablespoons butter (NO SUBS)
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
4 to 5 teaspoons milk

1. In a large bowl, combine brown sugar and 1 cup butter: beat until light and fluffy.  Add egg yolk and blend well.  Add flour: mix well.  If needed, cover with plastic wrap and refrigerate 15 minutes for ease in handling.

2. Preheat oven to 325*.  Shape dough into 1″ balls.  Place 2 inches apart on ungreased cookie sheets.  With fork dipped in flour, flatted each to a 1 1/2″ round.

3. Bake at 325* for 10 to 14 minutes or until cookies are a light golden brown.  Cool for one minute.  Remove from cookie sheets and cool for 15 minutes or until completely cooled.

4. Meanwhile, in a medium saucepan, beat 2 Tablespoons butter over medium heat until light golden brown, stirring constantly.  Remove from heat.  Stir in remaining frosting ingredients, adding only enough milk to achieve desired spreading  consistency.  Blend until smooth.  Spread scant 1 teaspoon frosting between two cooled cookies (make sure they are cooled or frosting will melt!).  Repeat with remaining frosting and cookies.

Related posts:

1. Guest Post: Lime Cream Cookies
2. Spring into Spring with Soft Lemon Ginger Cookies
3. Fresh Picked Apples + Homemade Caramel Sauce = Yum!