Caramel Sandwhich Cookies

For the most part, I think I am doing really well going gluten free but every now and then there is something that reminds me how much Gluten Intolerance stinks and I get sad.   I've come to grips with never having another Magnolia Cupcake, mourned the loss of IHop, and have made my peace with the rare but always unfulfilled Krispy Kreame craving, However, the hardest loss was the Caramel Sandwhich Cookie from The Treat Truck I had been dealing with the loss by simple avoidance but, alas, the other day I saw The Treat Truck and my heart sank. Unable to suffer a life without ever tasting the Delicious cookie and never experiencing the sense memory associated with it, I sprang into action, got the recipe book and converted it to gluten free.

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. 
   
   
   

**The cookies will keep in an airtight container for 3 to 5 days frosted, longer if unfrosted
**You can keep the frosting in a covered container in the fridge if you make it ahead of time or aren’t quite ready to use it. When you’re ready to fill the cookies, give the frosting time to soften a bit, or stick in the microwave for 10 seconds or a bit more.