Thursday, December 15, 2005

Caramom Print Sandwich cookies

Prep time 20 minutes (Ready in one hour 50 minutes)

1 cup firmly packed brown sugar
1 cup butter
1 egg
2 cups all-purpose flour
1 teaspoon cardamom
1 teaspoon cinnamon
1/2 cup sugar
2 tablespoon butter
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
4 to 5 teaspoons milk

In a large bowl combine brown sugar and 1 cup butter, beat until and fluffy. Add egg; blend well. Add flour, cardamom and cinnamon blend well. If necessary cover with plastic wrap ; refrigerate 1 hour for easier handling.

Heat oven to 350 degrees F. Shape cough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets. For each cookie dip bottom of glass that has textured base in sugar; flatten dough ball to form 1 1/2 -inch round.

Bake at 350 degrees F for 6 to 10 minutes or until firm to the touch. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

Melt 2 tablespoons butter in medium saucepan over medium heat; cook until light golden brown. Remove from heat. Stir in all remaining filling ingredients adding enough milk for the desired spreading consistency. For each sandwich cookie spread a bout 1 teaspoon full between 2 cooled cookies.

2 dozen sandwich cookies

Note: Bake the cookies ahead but don't fill them. Seal then in airtight container or ziplock freezer bag and freeze for up to four months. Filled cookies can be frozen up to two months.

Make it special
: purchase decorative cookie stamps for use interesting kitchen finds such as a mallet, crinkle cutter or bottom of a fancy glass cut cup.

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