In large bowl, beat brown sugar and butter until light and fluffy. Add egg yolk; blend well. Stir in flour; mix well. Add peanut butter and mix well. Cover with plastic wrap; refrigerate 15 minutes if necessary for easier handling. Heat oven to 375 degrees. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to 1 1/2 inch circle with fork dipped in flour. Bake at 375 degrees for 11 to 16 minutes or until light golden brown. Immediately remove from cookie sheets; cool completely. Frosting: Heat 2 tablespoons butter in medium saucepan over medium heat until light golden brown. Remove from heat. Stir in remaining frosting ingredients, adding enough milk until frosting is of desired consistency. Spread 1 teaspoon of frosting beteen 2 cooled cookies. Repeat with remaining frosting and cookies. Yield 2 1/2 dozen sandwich cookies. Per serving: 6103 Calories; 374g Fat (54% calories from fat); 126g Protein; 601g Carbohydrate; 897mg Cholesterol; 3872mg Sodium NOTES : From "Fairs Fare" Del Mar County Fair Prize Winning Recipes - 1997 edition, First Place - Family Cookie Jar, Best of Division Recipe by: Tracie Doan & Chuck Doan Posted to KitMailbox Digest by firstname.lastname@example.org (Ellen) on Sep 17, 1997
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|Serving Size: 1 Serving (1052g)|
|Recipe Makes: 1|
|Calories from Fat: 2225 (47%)|
|Amt Per Serving||% DV|
|Total Fat 247.2g||330 %|
|Saturated Fat 140.1g||701 %|
|Monounsaturated Fat 71.6g|
|Polyunsanturated Fat 18.9g|
|Cholesterol 759.2mg||234 %|
|Sodium 1876.2mg||65 %|
|Potassium 1269.8mg||33 %|
|Total Carbohydrate 603.9g||178 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 591.9g|
|Protein 52.6g||75 %|
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Calories per serving: 4765
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