| 1 14 cup Unsalted butter | | 1 cup Confectioners' sugar | | 2 tsp Pure vanilla extract | | 1 1/4 tsp Salt | | 1 x Egg | | 2 x Egg yolks | | 2 1/4 cup Unsifted all-purpose flour | | 1/2 cup Pure maple syrup | | Milk or whipping cream, if necessary |
| | 1. To brown the butter , melt butter in a small, heavy saucepan over low heat. When fully melted, increase heat to medium and cook, stirring constantly, until the butter turns a medium brown and smells nutty. Measure out 1 cup to use for cookies and reserve the rest for the filling. Refrigerate until firm but not solid, about 30 minutes. | | 2. For cookies, heat oven to 325 degrees. Have ready a cookie press and ungreased baking sheet(s). | | 3. Beat the 1 cup brown butter, 1/2 cup of the confectioners' sugar, vanilla and salt in large bowl of electric mixer until creamy. Add egg and egg yolks and mix to combine. Stop mixer and add flour ; mix on low speed just until flour disappears. | | 4. Transfer dough to a cookie press and press onto baking sheet in desired shapes, spacing them 1 1/2 inches apart. Bake until set, 16 to 18 minutes. Transfer to a wire rack to cool. | | 5. For filling, cook maple syrup in a heavy 2-quart saucepan over high heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2 cup confectioners' sugar. Beat the reserved brown butter in a food processor or a small bowl of electric mixer until light. Add the syrup mixture and beat until smooth. If mixture is too thick, add a small amount of milk or cream until it is spreadable. | | 6. Assemble cookies by spreading about 1/2 teaspoon filling on the flat side of half the cookies. Sandwich with another cookie. |
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