Instructions: The frosting on these cookies gets its wonderful flavor from butter which is heated until browned. You will not be able to achieve this distinctive flavor if you substitute margarine.

In large bowl, beat brown sugar and 1 cup butter until light and fluffy.

Add egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover with plastic wrap; refrigerate 15 minutes for easier handling.

Heat oven to 325 degrees F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten each to 1 1/2-inch circle with fork dipped in flour. Bake at 325 degrees F. for 10 to 14 minutes or until light golden
brown. Immediately remove from cookie sheets. Cool completely.

Heat 2 tablespoons butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.

Spread 1 scant teaspoon frosting between 2 cooled cookies. Repeat with remaining frosting and cookies.* Makes 2 1/2 dozen cookies.

TIP:
* If frosting becomes too stiff as it cools, add enough additional milk for desired spreading consistency.

HIGH ALTITUDE - Above 3500 Feet: No change.

Amount

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