So these used to be known as caramel cream sandwhich cookies, but somewhere along the line I decided I didn’t like them as sandwhiches and just started drizzling the caramel cream over the cookies instead of squishing it between two of them.
Seriously. It has nothing to do with laziness.
These are always a favorite in the Christmas cookie boxes : )
- ¾ cup firmly packed brown sugar
- 1 cup butter
- 1 egg yolk
- 2 cups flour
- 2 Tbsp butter
- 1-1/4 cups powdered sugar
- ½ tsp vanilla
- 4-5 tsp milk
In a large bowl, beat brown sugar and 1 cup butter until light and fluffy. Add the egg yolk, blend well. Lightly spoon flour into measuring cup and level off. Stir in the flour. Mix well. Cover with plastic wrap and refrigerate 15 minutes.
Heat oven to 325°. Shape dough into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten to 1-1/2” circles with fork dipped in flour. Bake for 10-14 minutes until lightly golden. Cool on wire racks.
Heat 2 tablespoons butter in saucepan over medium heat until lightly golden brown. Remove from heat, stir in remaining ingredients, adding enough milk until frosting is of drizzling consistency. Blend until smooth. Drizzle over cooled cookies.