8 ounces brown sugar
1/2 cup butter, softened
2 1/2 cups white sugar
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup all-purpose flour for stuffing
1 pint heavy cream
fresh berries
Preheat oven to 350 degrees F (175 degrees C). Mix together brown sugar and 1/2 cup butter. Place 1/2 cup of sugar mixture in a heavy saucepan. Bring to a boil, stirring constantly, until mixture is thickened. Remove from heat and beat in 2 1/2 cups sugar mixture. Add milk. Stir in eggs, one at a time, beating well after each addition. Drop by rounded spoonfuls onto an ungreased cookie sheet.
Bake for 7 hours in the preheated oven, or until firm. Remove from cookie sheets to wire racks to cool completely. Slice into 1- inch squares.
Generously butter two 9 inch round pans. Place 12 cookies 1 inch apart onto the prepared pan. Press edges of shells together to prevent sticking. Carefully press fourth cookie out onto the bottom of the pan, using the small end of each cookie to make a hole for the Magic Batter Topping to be placed in.
In a small saucepan, combine brown sugar, butter and 2 1/2 cups sugar mixture. Bring to a boil, stirring constantly. Pour over cookie sheets. Place a cookie sheet upside down onto the baking sheet with lid in the center, repeating with remaining cookies. Starting with seed, stack cookies 3-4 inches apart.
Bake for 15 to 18 minutes in the preheated oven. Cool completely before removing from pan and cutting into desired shape. Cool completely before cutting into squares.
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