Pillsbury Best of the Bake-Off Cookies and Bars (Pillsbury Cooking) by Pillsbury Editors

Author:Pillsbury Editors
Language: eng
Format: azw3
Publisher: HMH Books
Published: 2012-05-15T16:00:00+00:00

caramel cream sandwich cookies

Helen Beckman

Mt. Vernon, IA

Bake-Off® Contest 06, 1954

30 sandwich cookies

Prep Time: 1 hour 15 minutes

Start to Finish: 1 hour 15 minutes

Cookies

3⁄4 cup packed brown sugar

1 cup butter, softened

1 egg yolk

2 cups Pillsbury BEST® all-purpose flour

Frosting

2 tablespoons butter (do not use margarine)

11⁄4 cups powdered sugar

1⁄2 teaspoon vanilla

4 to 5 teaspoons milk

1 In large bowl, beat brown sugar and 1 cup butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in egg yolk. On low speed, beat in flour until well blended. If necessary, cover with plastic wrap and refrigerate 15 minutes for easier handling.

2 Heat oven to 325°F. Shape dough into 1-inch balls. Place 2 inches apart on un­greased cookie sheets. With fork dipped in flour, flatten each ball until 11⁄2-inch round.

3 Bake 10 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4 Meanwhile, in 2-quart saucepan, heat 2 tablespoons butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk until smooth and spreadable.

5 Spread 1 teaspoon frosting between bottoms of pairs of cooled cookies.

High Altitude (3500–6500 ft): No change.

1 Sandwich Cookie: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4.5g; Trans Fat 0g); Cholesterol 25mg; Sodium 50mg; Total Carbohydrate 17g (Dietary Fiber 0g; Sugars 10g); Protein 1g % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1⁄2 Starch, 1⁄2 Other Carbohydrate, 11⁄2 Fat Carbohydrate Choices: 1

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