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 large Land O Lakes® Egg
1/2 teaspoon vanilla
2 cups all-purpose flour
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. Add flour; beat at low speed 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 9-12 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.
Spread about 1 teaspoon filling onto bottom-side of 1 cookie; top with another cookie, bottom-side down. Repeat with remaining cookies and filling.
Use caramel fudge ice cream topping for a flavor variation.
Explore reviews fromour online community
Instead of using the filling recipe, use Dulce de Leche (it's carmelized sweetened condensed milk - find it in the Hispanic section)
The cookie itself is good,but the filling
won't stay in the cookie and is not that
great. I would make just the cookie again and skip the filling.