1. In a medium saucepan over medium heat, combine butter, heavy cream and brown sugar.
2. Cook, stirring occasionally until mixture just begins to boil; remove from heat and stir in vanilla. Let cool, then stir in the powdered sugar.
3. Spread frosting over cookies
FROM CAROLYN MILLS:
Makes about 90 cookies, dropped by full teaspoon.
In my stove, the cookies needed to be baked the full 10 minutes (need to start to brown, since they are so soft).
I cut the ingredients for the Caramel Frosting in half. That was enough to frost all but a few. I didn’t have “heavy cream”, so I used coffee creamer.
I washed & cored mixed kinds of apples (do not peel) and cooked overnight in crook pot. NO INGREDIENTS ADDED. (This is what I now call “fried apples” Husband is diabetic & loves them)To make the applesauce, I blended “fried apples” until peelings were completely cut