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Browned-Butter Sandwich Spritz

 Browned-Butter Sandwich Spritz
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
36 ServingsPrep: 50 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup plus 2 tablespoons butter, cubed
  • 1-1/4 cups confectioners' sugar, divided
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2-1/4 cups King Arthur Unbleached 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. Combine 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

2 of 2

Browned-Butter Sandwich Spritz (continued)

Directions (continued)

  • 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.