3/4 c. firmly packed brown sugar
1 c. butter, softened
1 egg yolk
2 c. flour

FROSTING & FILLING:

2 tbsp. butter
1 1/4 c. powdered sugar
1/2 tsp. vanilla
4-5 tsp. milk

In large bowl beat brown sugar and butter until light and fluffy. Add egg yolk; blend well. Stir in flour; mix well. Cover with plastic wrap and refrigerate 15 minutes for easier handling. Heat oven to 325 degrees.

Shape dough into 1" balls. Place 2" apart on ungreased cookie sheet. Flatten to a 1 1/2" circle with a fork dipped in flour. Bake for 10 to 14 minutes or until light golden brown. Immediately remove from cookie sheet. Cool completely.

FROSTING: Heat butter in medium saucepan over medium heat until light brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk until frosting is of desired spreading consistency, blend until smooth. Spread 1 teaspoon of frosting between 2 cooled cookies. Makes 2 1/2 dozen.