Recipe - Peanut Butter-Caramel Cream Sandwich Cookies

Three fourths cup Brown sugar
1 cup Butter
1 Egg yolk
2 cup Flour
1 cup Peanut butter

FROSTING
2 tablespoon Butter
1 One fourth cup Powdered sugar
One half teaspoon Vanilla
4 teaspoon Milk (up to 5)

In large bowl, beat brown sugar and butter until light and fluffy. Add egg
yolk; blend well. Stir in flour; mix well. Add peanut butter and mix well.
Cover with plastic wrap; refrigerate 15 minutes if necessary for easier
handling. Heat oven to 375 degrees. Shape dough into 1 inch balls. Place 2
inches apart on ungreased cookie sheets. Flatten to 1 One half inch circle with
fork dipped in flour. Bake at 375 degrees for 11 to 16 minutes or until
light golden brown. Immediately remove from cookie sheets; cool completely.
Frosting: Heat 2 tablespoons butter in medium saucepan over medium heat
until light golden brown. Remove from heat. Stir in remaining frosting
ingredients, adding enough milk until frosting is of desired consistency.
Spread 1 teaspoon of frosting beteen 2 cooled cookies. Repeat with
remaining frosting and cookies. Yield 2 One half dozen sandwich cookies.

Per serving: 6103 Calories; 374g Fat (54% calories from fat); 126g Protein;
601g Carbohydrate; 897mg Cholesterol; 3872mg Sodium

NOTES : From "Fair's Fare" Del Mar County Fair Prize Winning Recipes 1997
edition, First Place Family Cookie Jar, Best of Division
Recipe by: Tracie Doan & Chuck Doan

Posted to KitMailbox Digest by ehgf@primenet.com (Ellen) on Sep 17, 1997