This rich brown sugar sandwich cookie is a great lunch box treat.
| 1 |
|
cup LAND O LAKES® Butter, softened |
| 3/4 |
|
cup firmly packed brown sugar |
| 1 |
|
egg |
| 1/2 |
|
teaspoon vanilla |
| 2 |
|
cups all-purpose flour |
|
|
Sugar |
| 1 1/2 |
|
cups powdered sugar |
| 3 |
|
tablespoons caramel ice cream topping |
| 2 to 3 |
|
teaspoons milk |
Heat oven to 350°F. Combine butter, brown sugar, egg and vanilla in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Continue beating until well mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass dipped in sugar to 1 1/2-inch circle. Bake for 9 to 12 minutes or until edges are light golden brown. Cool completely.
Combine powdered sugar and caramel topping in small bowl; stir in enough milk for desired spreading consistency.
To assemble sandwich cookies, spread about
1 teaspoon
filling onto bottom-side of 1 cookie; top with another cookie, bottom-side down. Repeat with remaining cookies and filling.
Recipe Tip
Use caramel fudge ice cream topping for a flavor variation.
