Here’s a good cookie from the folks at Serious Eats. I had taken screenshots of this recipe a ways back, but it’s no longer on the site. It is odd that the recipe uses measurements instead of weights. Maybe that’s why they removed it.
These are really sweet, and they do have a good caramel flavor. That, coupled with them being pretty easy to make, makes them well worth the effort of making.
What you’ll need for the cookies
- 1.5 cups firmly packed brown sugar
- 2 cups (that’s 4 sticks, a full pound, folks!)
- 2 egg yolks
- 4 cups flour
For the filling
- 0.5 cups (1 stick) butter
- 2t vanilla extract
- 5 cups (yeah, 5) confectioners’ sugar
- 6T milk
What to do
Start with the cookies. In a large bowl, cream the butter and sugar, then add the egg yolks and flour and mix well. Wrap the dough in plastic wrap and put it in the refrigerator for a minimum of 30 minutes and up to overnight.
When ready to cook, heat your oven to 325 degrees F and grease a baking sheet or line it with parchment paper.
With a rolling pin, roll out the dough to 0.25-inches thick. With a cookie cutter, cut out the cookies in whatever size and shape you want. Place the cookies on the baking pan about an inch apart. Bake for 10-12 minutes, or until just slightly golden. Set aside on the baking sheet to cool completely. Repeat until all the dough is used. If the dough is too soft when rolling and cutting, just refrigerate for a bit before trying again.
Set all the cookies aside, when done. Now it’s time for the frosting/filling.
In a medium pan over medium heat, brown the butter, stirring it until small flakes begin to appear. Take the pan off the heat.
Add the vanilla and confectioners’ sugar to the pan and whisk to combine. Now whisk in the milk one T at a time until the mixture is creamy and smooth. It will be really thick. If too thick, add a teaspoon more milk and whisk it in.
When you’re ready to assemble the cookies, use a spoon, offset spatula or butter knife and add a dollop of frosting to the backside of a cookie. Do this to all of them before adding the tops, ensuring the frosting is split evenly across the cookies. When you’re done with that, top them with the other cookie-halves and gently press them to make them stick together.