Beat together butter, brown sugar, & vanilla until fluffy
Add the egg
mix that in, then add the flour
stir that in just until combined
Refrigerate at least 15 minutes. Then, scoop onto a baking sheet. Using a fork, press down to make a crease in the cookie
they should look like this
Bake! Then scoop them off the pan right away
While those suckers are cooling make the filling. You'll need butter, milk, powdered sugar, & vanilla
Brown the butter in a saucepan so it will have a caramel flavor
Add milk, powdered sugar, & vanilla; whisk in until smooth
Put about a heaping Tbs. on the bottom of half the cookies
Spread it around, take a cookie without filling and gently press it onto the filling so it looks like this
The half eaten cookie..
I had to hurry and take a picture before mom ate it all!
Caramel Cream Sandwich Cookies
3/4 cup brown sugar
1 cup butter, soft
1 tsp. vanilla
1 egg yolk
2 cups AP flour
In a large bowl, beat brown sugar, butter, & vanilla. Add in egg yolk, mixing well. Beat in flour until just combined. Scrape down the sides and bottom of the bowl and make sure your dough is well mixed. Cover and refrigerate at least 15 minutes. Preheat oven to 325 degrees. Scoop dough into balls and place onto a baking sheet. Press a fork on each cookie to form a crease. Bake 8-10 minutes. Immediately and carefully, scoop cookies off the baking pan and place on a cooling rack or foil/wax paper. While cookies are cooling, prepare filling.
2 Tbs. butter
1 1/4 cup powdered sugar
1/2 tsp. vanilla
4-5 tsp. milk
Melt butter in a medium size saucepan. Bring to a brown/caramel color. Remove from heat and add the remaining filling ingredients. Whisk in until smooth. Scoop Tablespoon fulls onto the bottom side of half of the cookies. Take cookies without filling on them and place on top of a cookie with filling. Gently press down, being careful not to break the cookie. Store your sandwich cookies in an air-tight container up to 4 days.