Instructions: In large bowl, beat brown sugar and butter until light and fluffy. Add egg yolk; blend well. Stir in flour; mix well. Add peanut butter and mix well.

Cover with plastic wrap; refrigerate 15 minutes if necessary for easier handling. Heat oven to 375 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1 1/2 inch circle with fork dipped in flour. Bake at 375 degrees for 11 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool completely.

Frosting: 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 until frosting is of desired consistency.

Spread 1 teaspoon of frosting beteen 2 cooled cookies. Repeat with remaining frosting and cookies.

Yield 2 1/2 dozen sandwich cookies.

NOTES :

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