Cardamom Pressed Sandwich Cookies

In a large bowl, or the bowl of your mixer, combine brown sugar and 1 cup butter; beat until light and fluffy. Add egg; blend well. Add flour, cardamom and cinnamon; mix well. If necessary cover with plastic wrap; refrigerate 1 hour for easier handling. Highly recommend chilling before handling.

Heat oven to 350°F. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets lined with silicone baking mats or parchment paper. For each cookie, dip bottom of glass with textured base in sugar; flatten dough ball to form 1½-inch round.

Bake at 350°F. for 6 to 10 minutes or until firm to the touch. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled on cooling rack.

Melt 2 tablespoons butter in medium sauce pan over medium heat; cook until light golden brown, stirring constantly. Remove from heat. Stir in all remaining filling ingredients, adding enough milk for desired spreading consistency. For each sandwich cookie, spread about 1 teaspoon filling between 2 cooled cookies. You will have 24 filled sandwich cookies.