Mmm, Chocolate-Caramel Cookie Sandwiches!

I found this recipe on Culinary in the Country - wanted to make it for a Christmas party but did not have enough time. This recipe is amazing! Homemade caramel frosting sandwiched between two homemade chocolate espresso cookies. AND- they're miniature! Cute, baby cookie sandwiches, just my style. I will post pics when I get this roll developed. Only downside of shooting on film is the long turnaround time, but it's worth it

For the caramel (frosting base):
1 c sugar *In saucepan over medium high heat, heat sugar until it melts. Melt all the way down, push to the center of the pan then whisk in remaining ingredients
6 T cold unsalted butter, cut into cubes
1/2 t salt
1/2 t vanilla
1/2 c heavy cream *Whisk all ingredients well, take off heat, put in glass mixing bowl or other heat-proof container and refrigerate to cool

For the cookies:
1 1/2 c all-purpose flour (I used half whole-wheat, half unbleached white)
1/2 c Cocoa powder
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/4 stick unsalted butter, softened
1 1/3 c granulated sugar
1 large egg yolk
1 t espresso powder
1 t vanilla

In a large mixing bowl, mix dry ingredients. In separate bowl, cream butter and sugar together until fluffy. In a little bowl, mix egg yolk, espresso powder and vanilla. Mix into butter/sugar mixture. Gradually add dry ingredients, mixing in until dough is a crumbly dough.

Spoon out dough in increments of level teaspoons onto parchment-lined baking sheets.

Bake at 375 for 6-8 minutes until cookies are puffy and cracked. Take out, bang sheet on counter to flatten cookies and set cookies on cooling racks to dry.

For the Frosting:
1/4 c prepared caramel sauce
1 1/2 sticks unsalted butter, softened
1 1/2 c confectioners sugar

In mixing bowl, beat caramel and butter, gradually beat in confectioners sugar. Spread frosting on cookies and sandwich! YUM!