Butter cream filled cookies
50 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Margarine |
| 1⅓ | cup | Sugar |
| ⅓ | cup | Milk |
| ⅓ | cup | Dark corn syrup |
| 1⅓ | cup | Rolled oats |
| 1½ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Vanilla extract |
| 1 | tablespoon | All-purpose flour |
| ¼ | cup | Sugar |
| ⅔ | cup | Milk |
| 2 | Egg yolks | |
| ½ | cup | Margarine |
Directions
COOKIES
FILLING
Preheat oven to 350 degrees. Grease cookie sheets well.
COOKIES: 1. Melt margarine in large saucepan. Add remaining cookie ingredients and mix thoroughly. 2. Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12 minutes or until golden brown.
Cool 2 minutes, then remove carefully from cookie sheets to wire rack. 3. Just before serving, put 2 cookies together, sandwich style, with filling.
FILLING: Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add ⅔ cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool. Cream margarine then add ¼ cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use.
Recipe By : Jo Anne Merrill