Submitted by Kerri Fleming, Easton, PA

Caramel Cream Sandwich Cookies
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Ingredients
  1. ¾ cup of packed light brown sugar
  2. 1 cup of softened butter
  3. 1 egg yolk
  4. 2 cups all-purpose flour
Vanilla Filling
  1. 2 tablespoons softened butter
  2. 1 ¼ cups of powered sugar
  3. ½ tsp vanilla
  4. 1 to 2 tablespoons of milk
Chocolate Buttercream
  1. 8 ozs softened unsalted butter
  2. ¾ cup of cocoa
  3. ¼ tsp salt
  4. 4 cups of confectionery sugar
  5. 1/3 cup half-n-half
  6. 1 tsp vanilla extract
Instructions
  1. Beat sugar & butter until light and fluffy.
  2. Add egg yolk, mix till combined.
  3. Stir in flour.
  4. Preheat oven to 325 degrees.
  5. Shape dough into 1 inch balls and place on an ungreased cookie sheet.
  6. Flatten cookies with a fork dipped in flour or a decorative stamp.
  7. Bake for 10-14 minutes or until light brown. Remove from pans and let cool on wire rack.
  8. Cream all Vanilla Filling ingredients and spread between two cookies.
  9. If you prefer chocolate, make the chocolate buttercream recipe- Cream the butter and cocoa. Add remainder of ingredients and blend till smooth. Spread between two cookies. Makes about 30 cookies.
Notes
  1. The chocolate buttercream recipe makes enough for a 9 inch double layer cake, so store the remainder in the refrigerator and use for cupcakes, etc. It will last for months.
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