I have a soft spot for sandwich cookies. Or maybe a better turn of phrase would be: I have a sweet spot for sandwich cookies. Always have. Oreos, with there unpronounceable list of ingredients, are pretty darn close to perfect. Nutter Butters, part gooey peanut butter, part crisp, peanut-shaped confection, were a favorite afterschool for snack. Even the refined Linzer cookie, delicately dusted in puffs of confectioner’s sugar, are eaten like the heartier American sandwich cookies by me. Twist of the top, gobble this plain cookie right up, then move on to the other adorned half. I love ritualistic dining.

I’ve made one sandwich cookie on this site before, so why not make the blond counterpart, the Caramel Cream Cookie?

This cookie doesn’t have snowy white, lard-based cream, and it doesn’t have stick-to-the-roof-of-your-mouth peanut butter, it has complex cream of nutty browned butter, reminiscent of caramel swirls ribboning their way through mounds of vanilla ice cream. The cookie itself is not too sweet, and delicately crisped with brown sugar. And the cream, the cream is a stunning brown sugar buttercream– what more needs to be said about that?

Can you tell that I really enjoyed this cookie? I found the recipe here, so get into the kitchen!