Caramel Cream Sandwich Cookies
Posted by: Bev Thu, 10 Jun 2004, at 9:01 a.m.
The Best from 50 Years of BAKE-OFF
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
If the frosting becomes stiff before all the cookies are filled, thin it with
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 325°F. 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
Bake at 325°F. 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