| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Brown sugar |
| 1 | c | Butter |
| 1 | Egg yolk | |
| 2 | c | Flour |
| 1 | c | Peanut butter |
| 2 | tb | Butter |
| 1 1/4 | c | Powdered sugar |
| 1/2 | ts | Vanilla |
| 4 | ts | Milk (up to 5) |
INSTRUCTIONS
FROSTING 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 1/2 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 1/2 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
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