Sweet Sandwich Cookies Recipe

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Sweet Sandwich Cookies Recipe

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This caramelly cookie is a past winner of our family's holiday bake-off. The tender brown sugar cookie melts together with the rich browned butter frosting for a yummy flavor combination. They are sweet, and so special.
MAKES:
17 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min. + cooling
MAKES:
17 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • BROWNED BUTTER FILLING:
  • 2 tablespoons butter
  • 1-1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 4 to 5 teaspoons 2% milk

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 20 minutes.
Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern.
Bake at 325° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
For filling, heat butter in a saucepan over medium heat until golden brown. Remove from the heat; stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: about 1-1/2 dozen.
Originally published as Sweet Sandwich Cookies in Country Woman November/December 2005, p23

Nutritional Facts

1 each: 235 calories, 13g fat (8g saturated fat), 45mg cholesterol, 162mg sodium, 30g carbohydrate (18g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg yolk
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • BROWNED BUTTER FILLING:
  • 2 tablespoons butter
  • 1-1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 4 to 5 teaspoons 2% milk
  1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 20 minutes.
  2. Shape into 1-in. balls. Place 1-1/2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern.
  3. Bake at 325° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
  4. For filling, heat butter in a saucepan over medium heat until golden brown. Remove from the heat; stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: about 1-1/2 dozen.
Originally published as Sweet Sandwich Cookies in Country Woman November/December 2005, p23

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