Browned Butter Cream Sandwich Cookies |
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Prep Time: 240 Minutes Cook Time: 7 Minutes |
Ready In: 247 Minutes Servings: 4 |
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A browned butter filling gives a wonderful flavor to these slice and bake pecan cookies. Preparation time reflects chill time. Ingredients:
1 cup butter, softened |
2/3 cup firmly packed brown sugar |
2 egg yolks |
1/2 teaspoon vanilla extract |
2 1/2 cups all-purpose flour |
1/3 cup finely chopped pecans |
1/4 teaspoon salt |
1/4 cup butter |
2 cups powdered sugar |
1/2 teaspoon vanilla extract |
2 -3 tablespoons half-and-half cream (*) |
Directions:
1. Combine 1 cup butter and brown sugar in large mixer bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add egg yolks and vanilla; continue beating until well mixed.
4. Add flour, pecans and salt.
5. Reduce speed to low; beat until dough forms a ball.
6. Divide dough in half; shape each half into 10-inch long roll (about 1 1/2 inches in diameter).
7. Wrap each roll tightly in plastic food wrap.
8. Refrigerate 3 hours or overnight.
9. Heat oven to 350°F Unwrap dough; cut each roll with sharp knife into 1/8-inch slices; place 2 inches apart onto ungreased cookie sheets.
10. Bake for 7 to 9 minutes or until edges are lightly browned.
11. Let stand 1 minute; remove from cookie sheets.
12. Cool completely.
13. Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, until butter just starts to brown (5 to 6 minutes).
14. (Butter will bubble and foam. WATCH CLOSELY.) Immediately remove from heat.
15. Cool 5 minutes.
16. Stir in powdered sugar, vanilla and enough half& half for desired spreading consistency.
17. Spread 1 level teaspoonful filling on flat-side of 1 cookie; top with second cookie, flat-side down.
18. Squeeze together gently.
19. Repeat with remaining cookies.
20. *Substitutewhipping cream.
21. TIP: If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter.
22. Continue beating until dough forms a ball (2 to 3 minutes).
23. TIP: Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling mixture.
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