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

edition, First Place - Family Cookie Jar, Best of Division