Caramel Cream Sandwich Cookies

1 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1 egg yolk
2-1/4 cups flour
1/4 cup butter
2-1/2 cups sifted powdered sugar
1 tsp. vanilla
3-4 Tbsp. cream

In large bowl, cream 1 cup butter with 1/2 cup brown sugar and sugar
until light and fluffy. Add vanilla and egg yolk and mix well. Then
add flour until dough forms. Chill for 1-2 hours.
Preheat oven to 325 degrees F. Roll dough into 3/4" balls and place on
cookie sheet. Flatten to 1/8" thickness by pressing two times, in
crosswise pattern, with tines of a fork, or by pressing with the
bottom of a sugared drinking glass.

Bake at 325 degrees F for 8-10 minutes until cookies just begin to
turn very light brown around edges. Remove from cookie sheets and cool
on wire rack.

In saucepan, melt 1/4 cup butter (NOT margarine). Cook over low heat
until butter just begins to brown, watching carefully, about 6-8
minutes. Remove from heat and blend in powdered sugar, vanilla, and
cream until desired spreading consistency.

Sandwich two cookies together with frosting. Makes about 4 dozen cookies.