Gluten Free Caramel Sandwhich Cookies

Converted from The Treats Truck Baking Book: Cookies, Brownies & Goodies Galore!

Ingredients

serves about 30-35 sandwich cookies

• For the cookies:
• 1 ½ cups firmly packed brown sugar  
• 2 cups (4 sticks) butter 
• 2 egg yolks 
• 4 cups Almond flour 
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• For the frosting:
• ½ cup (1 stick) butter 
• 2 teaspoons vanilla extract 
• 5 cups confectioners’ sugar 
• 6 tablespoons milk

Procedures

1. To make the cookies, in a large bowl, cream the butter and sugar. Add the egg yolks and flour and mix well.
2. Wrap the dough in plastic wrap and refrigerate at least 30 minutes, up to overnight.
3. Preheat the oven to 325°F. Grease a baking sheet or line it with parchment paper.
4. Use a rolling pin to roll the dough to ¼-inch thick. Cut out the cookies using a round cookie cutter. If the dough seems too soft, refrigerate the rolled out dough for a bit to firm it up before cutting the cookies.
5. Place the cookies 1 inch apart on the baking sheet and bake for 10 to 12 minutes, or until slightly golden. Cool completely (at least an hour)
6. To make the frosting, in a medium pan over medium heat, brown the butter. Take off the heat.
7. Add the vanilla and confectioners’ sugar and whisk to combine. Whisk in the milk, until the mixture is creamy and smooth. If the frosting seems too thick, add a little more milk.
8. Using an offset spatula or a butter knife, frost the underside of 1 cookie and top with a second cookie to make a sandwich. If you prefer, use a piping bag or a plastic storage bag with the tip cut off to place a dollop of frosting on the upturned cookie and then top with the second cookie.