COOKIES:
� cup firmly packed brown sugar
1 cup butter or margarine, softened
1 egg yolk
2 cups all-purpose flour
FROSTING:
2 T butter (do not use margarine
1 � cups powdered sugar
� tsp vanilla
4 to 5 tsp milk
In large bowl, combine brown sugar and 1 cup butter; beat until light and fluffy. Add egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover with plastic wrap; refrigerate 15 minutes for easier handling. Heat oven to 325 degrees. Shape dough into 1" balls; place 2" apart on ungreased cookie sheets. Flatten each to 1 �" round with fork dipped in flour. Bake for 10-14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled. Meanwhile, in medium saucepan, heat 2 T butter over medium heat until light golden brown, stirring constantly. Remove from heat. Stir in remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread scant 1 tsp frosting between 2 cooled cookies. Repeat with remaining frosting and cookies.
Makes 30 cookies.
TIP: If the frosting becomes too stiff while filling the cookies, add enough additional milk for the desired spreading consistency.
