Butterscotch Sandwich Cookies

• 3 cups butter, softened
• 1-1/2 cups packed brown sugar
• 6 cups all-purpose flour
• Sugar
• 3 cups packed brown sugar
• 1 cup 2% milk
• 1/3 cup butter, cubed
• 1/4 teaspoon salt
• 1-1/2 cups confectioners' sugar
• 3 tablespoons heavy whipping cream
• 3 teaspoons vanilla extract
• 3/4 cup brickle toffee bits

1. In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in flour. Refrigerate at least 1 hour.
2. Preheat oven to 375u0b0. Shape dough into 1-in. balls; place 2 in. apart on ungreased
3. . Flatten cookies with the bottom of a glass dipped in sugar. Bake 5-7 minutes or until set. Remove from pans to wire racks to cool completely.
4. For filling, in a large saucepan, combine brown sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234u0b0 (soft-ball stage). Remove from heat; cool to room temperature.
5. Transfer mixture to a large bowl; beat in confectioners' sugar, cream and vanilla until mixture reaches spreading consistency. Stir in toffee bits. Carefully spread on bottoms of half of the cookies; cover with remaining cookies.

butter, brown sugar, allpurpose, sugar, brown sugar, milk, butter, salt, sugar, heavy whipping cream, vanilla, toffee bits

Taken from www.tasteofhome.com/recipes/butterscotch-sandwich-cookies/ (may not work)