Since I started this blog I have received much positive feedback as well as recipe requests. It seems that the most requested recipes are for those that can be made in the crock pot. So in an effort to inspire crock pot creativity, I started another blog called Crock Pot Adventures. Stay tuned for lots of great recipes for your slow cooker.
Now on to the cookies...
Caramel is a favorite in our house so when I saw this recipe I just had to try it. I found it in a Pillsbury cookbook at the local library. These are fun to make and not overly sweet with a nice caramel flavor. The filling tends to be soft so if you want to make them and package them for gifts keep that in mind when adding milk to the recipe... less is more in that case.
Caramel Creme Sandwich Cookies
Cookies:
3/4 c. brown sugar
1 c. butter or margarine, softened
1 egg yolk
2 c. flour
Filing:
2 Tbsp. butter (NOT margarine)
1 1/4 c. confectioners sugar
1/2 tsp. vanilla
4 - 5 Tbsp. milk
In a large bowl beat brown sugar, sugar and 1 c. butter until light and fluffy. Add egg yolk and blend well. Stir in flour and mix well. Cover with plastic wrap and refrigerate 15 minutes.
Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. Flatten to 1 1/2 inch circles with a floured fork (one impression only). Bake 10 - 14 minutes or until lightly golden brown. Remove from sheets immediately. Cool completely.
To make the icing, heat 2 Tbsp. butter in a sauce pan over medium heat until light golden brown. Remove from heat. Stir in rest of ingredients , add enough milk to make spreadable. Blend until smooth. Spread 1 tsp. filling on one cooled cookie and top with a second cooled cookie.
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