Chyrel's Recipes From Friends

Caramel Cream Sandwich Cookies Recipe

Caramel Cream Sandwich Cookies
Posted by: Bev Thu, 10 Jun 2004, at 9:01 a.m.
The Best from 50 Years of BAKE-OFF


Recipe Fact
Helen Beckman was only 15 years old when she entered the 6th BAKE-OFF@ Contest. She took home $2,000 for this sandwich cookie, which has become a Pillsbury favorite,

Kitchen Tip
If the frosting becomes stiff before all the cookies are filled, thin it with additional milk.

Storage Tip
Store the leftover egg white in a tightly covered container in the refrigerator and use within 2 days. Add it to scrambled eggs or an omelet.

Prep Time: 1 hour 15 minutes

3/4 cup firmly packed brown sugar
1 cup butter or margarine, softened
1 egg yolk
2 cups Pillsbury BEST" All Purpose Flour

2 tablespoons butter (do not use margarine)
1 1/4 cups powdered sugar

1/2 teaspoon vanilla

4 to 5 teaspoons milk
In large bowl, combine brown sugar and 1 cup butter; beat until light and fluffy. Add egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover with plastic wrap; refrigerate 15 minutes for easier handling.
Heat oven to 325F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With fork dipped in flour, flatten each to 1 1/2- inch round.
Bake at 325F. for 10 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled.
Meanwhile, in medium saucepan, heat 2 tablespoons butter over medium heat until
light golden brown, stirring constantly. Remove from heat. Stir in all remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread scant 1 teaspoon frosting between 2 cooled cookies. Repeat with remaining frosting and cookies.
30 sandwich cookies



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