Butterscotch Sandwich Cookies

Directions

• In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in flour. Refrigerate at least 1 hour.
• Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten cookies with the bottom of a glass dipped in sugar. Bake 5-7 minutes or until set. Remove from pans to wire racks to cool completely.
• For filling, in a large saucepan, combine brown sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from heat; cool to room temperature.
• Transfer mixture to a large bowl; beat in confectioners' sugar, cream and vanilla until mixture reaches spreading consistency. Stir in toffee bits. Carefully spread on bottoms of half of the cookies; cover with remaining cookies.