Categories: Cookies, Filling/Frosting
Ingredients
- 1 c. butter, softened
- 1/2 c. brown sugar
- 1/4 c. sugar
- 1 tsp. vanilla
- 1 egg yolk
- 2 c. + 2 Tbsp. flour
- Cream Frosting:
- 1/4 c. butter
- 2-1/2 c. sifted powdered sugar
- 1 tsp. vanilla
- 3-5 Tbsp. cream
Directions
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In large bowl, cream 1 cup butter with 1/2 cup brown sugar and sugar until light and fluffy. Add vanilla and egg yolk and mix well. Then add flour until dough forms. Chill for 2-8 hours.
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Preheat oven to 325 degrees F. Roll dough into 3/4" balls and place on cookie sheet. Flatten to 1/8" thickness by pressing fork tines, in crosswise pattern, into the balls to flatten, or by pressing with the bottom of a sugared drinking glass.
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Bake at 325 degrees F for 8-11 minutes until cookies just begin to turn very light brown around edges. Remove from cookie sheets immediately and cool on wire rack.
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In saucepan, melt 1/4 cup butter (NOT margarine). Cook over low heat until butter just begins to brown, watching carefully, about 6-8 minutes. Remove from heat and blend in powdered sugar, vanilla, and cream until desired spreading consistency.
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Frost the top of the cookies with a swirl of frosting. If frosting hardens as you work, beat in a bit more cream. You can also sandwich two cookies together with the frosting. Spread frosting on the fat side so the side with the fork marks faces out. Makes about 2 dozen sandwich cookies, or 4-5 dozen frosted cookies.