Cream - 1 cup butter. Gradually add 3/4 cup firmly packed brown sugar, creaming well.

Blend in - 1 unbeaten egg yolk then add 2 1/4 cups of sifted flour. Stir until mixture forms a dough. Chill if necessary for easy handling.

Shape - into balls the size of a marble. Place on ungreased baking pan and flatten to 1/8 inch thickness with palm of hand. Mark a design by pressing with form in one direction.

Bake - in slow oven (325 degrees) 8 to 10 minutes. Place flat sides of cookies together with frosting sandwich style.

BROWN BUTTER FROSTING:

Brown slightly 2 tablespoons butter. Blend in 1 1/4 cups sifted confectioners' sugar. Add 1/2 teaspoon vanilla and 4 to 5 teaspoons cream.