Browned-Butter Sandwich Spritz Recipe

4 1 1
Browned-Butter Sandwich Spritz Recipe
Browned-Butter Sandwich Spritz Recipe photo by Taste of Home
Publisher Photo

Browned-Butter Sandwich Spritz Recipe

Read Reviews
4 1 1
Publisher Photo
A heavenly sweet maple filling makes these scrumptious spritz cookies a little different. You can count on them to come out buttery and tender. They're almost too pretty to eat.— Deirdre Cox, Kansas City, Missouri
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 10 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 50 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup plus 2 tablespoons butter, cubed
  • 1-1/4 cups confectioners' sugar, divided
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup

Directions

In a small heavy saucepan, cook and stir butter over medium heat for 8-10 minutes or until golden brown. Transfer to a small bowl; refrigerate until firm, about 1 hour.
Set aside 2 tablespoons browned butter for filling. In a large bowl, beat 1/2 cup confectioners' sugar and remaining browned butter until smooth. Beat in the egg, yolk and vanilla. Whisk flour and salt; gradually add to creamed mixture and mix well.
Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 8-9 minutes or until set (do not brown). Remove to wire racks to cool.
In a small heavy saucepan, bring syrup to a boil. Cool slightly. Whisk in remaining confectioners' sugar until smooth. Beat reserved browned butter until light and fluffy. Beat in syrup mixture until smooth.
Spread 1 teaspoon filling over the bottom of half of the cookies. Top with remaining cookies. Yield: about 3 dozen.
Originally published as Browned-Butter Sandwich Spritz in Country Woman December/January 2008, p29

Nutritional Facts

1 sandwich cookie: 111 calories, 6g fat (4g saturated fat), 26mg cholesterol, 81mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1 cup plus 2 tablespoons butter, cubed
  • 1-1/4 cups confectioners' sugar, divided
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup
  1. In a small heavy saucepan, cook and stir butter over medium heat for 8-10 minutes or until golden brown. Transfer to a small bowl; refrigerate until firm, about 1 hour.
  2. Set aside 2 tablespoons browned butter for filling. In a large bowl, beat 1/2 cup confectioners' sugar and remaining browned butter until smooth. Beat in the egg, yolk and vanilla. Whisk flour and salt; gradually add to creamed mixture and mix well.
  3. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 8-9 minutes or until set (do not brown). Remove to wire racks to cool.
  4. In a small heavy saucepan, bring syrup to a boil. Cool slightly. Whisk in remaining confectioners' sugar until smooth. Beat reserved browned butter until light and fluffy. Beat in syrup mixture until smooth.
  5. Spread 1 teaspoon filling over the bottom of half of the cookies. Top with remaining cookies. Yield: about 3 dozen.
Originally published as Browned-Butter Sandwich Spritz in Country Woman December/January 2008, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBrowned-Butter Sandwich Spritz

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Corwin44 User ID: 7541400 170297
Reviewed Dec. 21, 2013

"The cookies tasted much better in the morning with coffee. My son says he really like them and would like to make them again."

Loading Image