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Add a photoServings: 12
Ingredients
- 3/4 c. firmly packed brown sugar
- 1 c. butter, softened
- 1 egg yolk
- 2 c. all-purpose flour
- 2 T butter
- 1 1/4 c. powdered sugar
- 1/2 teaspoon vanilla
- 4 to 5 teaspoon lowfat milk
Directions
- In large bowl, beat brown sugar and 1 cup butter till light and fluffy. Add in egg yolk; blend well. Stir in flour; mix well. Cover with plastic wrap; chill 15 min, if necessary, for easier handling.Heat oven to 325 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 325 degrees for 10 to 14 min or possibly till light golden. Immediately remove from cookie sheets; cool completely.
- Heat 2 tbsp butter in medium saucepan over medium heat till light and golden brown. Remove from heat. Stir in remaining frosting ingredients, adding sufficient lowfat milk till frosting is of desired spreading consistency; blend till smooth. Spread 1 tsp frosting between 2 cooled cookies. Repeat with remaining frosting and cookies. Makes 2 1/2 dozen sandwich cookies.
- NOTE: If frosting becomes too stiff as it cools, add in sufficient additional lowfat milk till frosting is of desired spreading consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 319 | |
| Calories from Fat 142 | 45% |
| Total Fat 16.22g | 20% |
| Saturated Fat 10.17g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 119mg | 5% |
| Potassium 49mg | 1% |
| Total Carbs 41.96g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 25.77g | 17% |
| Protein 2.4g | 4% |
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