Recipe: Butter Cream Filled Cookies

Butter Cream Filled Cookies
Source: Jo Anne Merrill
Makes 50

Cookies:
1 cup margarine
1 1/3 cups sugar
1/3 cup milk
1/3 cup dark corn syrup
1 1/3 cups rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract

Filling:
1 tablespoon all-purpose flour
1/4 cup sugar
2/3 cup milk
2 egg yolks
1/2 cup margarine

Preheat oven to 350 degrees. Grease cookie sheets well.

COOKIES:
Melt margarine in large saucepan. Add remaining cookie ingredients and mix thoroughly.

Drop by scant teaspoonfuls onto prepared cookie sheets. Bake for 10-12 minutes or until golden brown. Cool 2 minutes, then remove carefully from cookie sheets to wire rack.

Just before serving, put 2 cookies together, sandwich style, with filling.

FILLING:
Combine 1 tablespoon flour and 1 tablespoon sugar in saucepan. Gradually add 2/3 cup milk and 2 egg yolks (or 1 whole egg). Mix well. Cook over low heat, stirring constantly, until mixture boils and is thick. Cool. Cream margarine then add 1/4 cup sugar, creaming well. Gradually add egg mixture, beating well after each addition. Cover and store in refrigerator until ready to use.